Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can white beans
- 1 cup corn
- 1 onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and green bell pepper, sauté until soft.
- Stir in garlic and cook for 1 minute.
- Add chicken breasts, corn, broth, chili powder, cumin, salt, and black pepper.
- Bring to a boil, then reduce to a simmer for 20 minutes.
- Remove chicken, shred, and return to the pot.
- Stir in white beans and sour cream. Heat through and serve.
Notes
- This chili is great topped with fresh cilantro or avocado.
- Adjust spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg