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Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly cracked black pepper, plus more to taste
- ½ teaspoon ground cumin
- 1 pound boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 (4-ounce) cans green chiles
- 2 (15.5-ounce) cans Great Northern beans, drained and rinsed
- 1½ cups frozen corn
- ¾ cup sour cream
- Juice of ½ lime
- Crushed tortilla chips or Fritos, for serving
- Additional sour cream for serving
- Lime wedges for serving
- Chopped fresh cilantro for serving
Instructions
- Heat a large pot over medium heat.
- Add olive oil and butter. Sauté onions until softened (6-8 mins).
- Add garlic, chili powder, oregano, salt, pepper, and cumin. Cook for 1 minute.
- Add chicken, broth, and green chiles. Bring to boil, then simmer for 10-15 mins.
- Remove chicken, shred, and set aside.
- Stir in beans and cook for 8 minutes.
- Add shredded chicken and corn, heat through for 2 minutes.
- Stir in sour cream and lime juice off heat until blended.
Notes
Consider marinating chicken in spices for added flavor.
Adjust spice level by varying the amount of chili powder used.
Use a quality chicken broth for improved taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg