Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 (15 oz) can white beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped cilantro, lime wedges
Instructions
- In a large pot, combine cooked chicken, white beans, green chilies, chicken broth, cumin, garlic powder, smoked paprika, salt, and pepper.
- Bring to a simmer over medium heat and cook for 10 minutes to blend flavors.
- Stir in heavy cream or half-and-half, and cook for an additional 5 minutes until heated through.
- Serve hot, topped with shredded cheese, chopped cilantro, and a squeeze of lime if desired.
Notes
- Feel free to add extra vegetables like corn or diced tomatoes for variation.
- For a vegetarian version, substitute chicken with more beans or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg