Ingredients
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and diced
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper (or to taste)
4 cups low-sodium chicken broth
2 cans (15 oz) white beans, drained and rinsed
1 cup corn (fresh or frozen)
Salt and pepper to taste
Fresh cilantro for garnish
Sour cream for serving (optional)
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and jalapeño, cooking for another minute until fragrant.
3. Add the cumin, chili powder, and cayenne pepper; stir well to combine.
4. Place the chicken breasts in the pot, then pour in the chicken broth. Bring to a boil.
5. Reduce heat to low and cover. Let simmer for 20-25 minutes or until the chicken is cooked through.
6. Remove the chicken from the pot and shred with two forks. Return the shredded chicken back to the pot.
7. Stir in the white beans and corn. Simmer for another 10-15 minutes until heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.
Notes
You can adjust the level of spiciness by adding more or less cayenne pepper or jalapeño according to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 30g
Keywords: chili, spicy, chicken, soup