Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 8 oz cream cheese
- 2 tsp ground cumin
- 2 tsp chili powder
- Tortilla chips for garnish
- Fresh cilantro (optional)
Instructions
- Prep by chopping the onion and garlic finely.
- In a large pot over medium heat, sauté the onion in olive oil until translucent. Add garlic and sauté until fragrant.
- Add diced chicken and cook until browned on all sides (about 5-7 minutes).
- Pour in chicken broth, diced tomatoes (with juices), black beans, and corn; stir to combine.
- Reduce heat to low and stir in cream cheese until melted.
- Season with cumin and chili powder. Taste and adjust seasonings as needed.
- Serve hot topped with tortilla chips and optional cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg