Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh or frozen sweet corn
- 1 can (15 oz) white beans, rinsed
- 1 can (4 oz) green chiles
- 8 oz cream cheese (full-fat recommended)
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Dice the chicken into bite-sized pieces.
- In a large pot over medium heat, add oil and sauté the diced chicken with salt and pepper until golden brown (5-7 minutes).
- Stir in minced garlic, cumin, and chili powder; cook for another 1-2 minutes until fragrant.
- Add chicken broth, white beans, and green chiles. Bring to a gentle simmer for about 10 minutes.
- Mix in corn and cubed cream cheese; stir until well combined (about 5 minutes).
- Remove from heat; stir in chopped cilantro and lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg