- 1 LB chicken thighs, boneless & skinless (cubed)
- 1 MED onion (diced)
- 4 cloves garlic (minced fine)
- 1 TBS oil
- 38 OZ canned white beans (rinsed and drained)
- 4 OZ canned diced mild green chilis
- 1 C frozen corn
- 14½ OZ chicken broth
- 1 TSP salt
- 1 TSP ground cumin
- ¼ TSP black pepper
- 1 TSP oregano
- ⅛ TSP cayenne pepper
- 1 C sour cream
- ½ C whipping cream
- Heat the oil in a 4-5 QT pot. Sauté chicken until cooked through then set aside.
- Sauté onion until translucent. Add garlic and sauté briefly.
- Return the chicken to the pot, add beans, green chilies, corn, chicken broth, and seasonings. Bring to a boil then lower the heat and simmer uncovered for 30 minutes.
- Remove from heat. Stir in whipping cream and sour cream.
- Serve with your choice of chopped green onion, fresh avocado, shredded cheese, tortilla chips, or other toppings.
Yields 6 servings.
Calories: 395 | Total Fat: 19.4g | Saturated Fat: 10.3g | Cholesterol: 187.3mg | Sodium: 786mg | Carbs: 26.5g | Fiber: 9.7g | Sugars: 2.8g | Protein: 30.3g