Description
Tender shredded chicken, white beans, sweet corn, and a silky, gently spiced broth finished with cream and lime.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1–2 jalapeños, seeded and minced
- 1 (4 oz) can diced green chiles
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp ground coriander (optional)
- 1/2 tsp smoked paprika (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans white beans, drained and rinsed
- 1 1/2 cups corn (frozen or canned)
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy cream (or half-and-half)
- 1 tbsp fresh lime juice
- 1/4 cup chopped cilantro (optional)
Instructions
1. Sauté onion and jalapeños in oil 3–4 min; add garlic 30 seconds.
2. Stir in spices, salt, and pepper; cook 30 seconds.
3. Add broth, green chiles, beans, and corn; nestle in chicken.
4. Simmer 15–20 minutes until chicken is cooked through; remove and shred.
5. Lower heat; whisk in cream cheese until smooth. Stir in cream.
6. Return shredded chicken; simmer 5 minutes.
7. Finish with lime juice and cilantro; adjust salt and pepper.
Notes
Rotisserie option: Stir in 3 cups shredded rotisserie chicken during the last 10 minutes.
Slow cooker: Add dairy in the last 20–30 minutes.
Instant Pot: 8–10 minutes high pressure; add dairy after.
Mash some beans to thicken naturally and brighten with extra lime to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg