Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 2 cans cannellini beans, drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in shredded chicken, cannellini beans, chicken broth, cumin, oregano, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes to combine flavors.
- Stir in sour cream and cheese until melted and creamy.
- Serve hot, garnished with chopped cilantro.
Notes
- Use cooked chicken for quick preparation.
- Adjust chili powder for spice preference.
- Top with additional cheese or sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 790mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 85mg