Description
A comforting dish featuring shredded chicken, white beans, and corn, perfect for family gatherings.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- In a large pot, sauté onions and garlic until translucent.
- Add in the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for 20 minutes.
- Stir in sour cream and half of the cheese.
- Cook for another 5 minutes until heated through.
- Serve hot, topped with remaining cheese and enjoy with corncake.
Notes
For added flavor, adjust spice levels or creaminess with more chili powder or sour cream. Leftovers can be stored in the fridge for 3-4 days or frozen for longer storage.
