Description
A protein-packed, low-calorie chili that’s perfect for chilly evenings and gatherings. Easy to make and full of flavor!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, diced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup cream or Greek yogurt
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the diced onion, jalapeños, and garlic, and cook until softened.
- Add the chicken breasts and cook until browned on both sides.
- Pour in the chicken broth and add the white beans, corn, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken and shred it, then return it to the pot.
- Stir in the cream or Greek yogurt for creaminess.
- Garnish with fresh cilantro and serve hot.
Notes
Great for customizations; try adding bell peppers or using a rotisserie chicken to save time. Can be made vegan by substituting chicken with tofu and using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican