Description
A warm and comforting soup made with shredded chicken, white beans, and savory spices, perfect for chilly days and family dinners.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the white beans, corn, diced green chilies, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir until combined.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the sour cream and cheese (if using) until melted and well combined.
- Garnish with chopped cilantro before serving.
Notes
For a spicier version, consider adding cayenne pepper or diced jalapeños. Adjust seasoning to taste.
