Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs, diced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• 1 15 oz can white beans, drained and rinsed
• 1 10 oz can diced green chilies
• 3 cups chicken stock
• 2 cups frozen or canned corn, drained
• 1 cup heavy cream
• ½ cup sour cream
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 tablespoon lime juice
• ¼ cup chopped fresh cilantro
• For Garnish
• Crumbled cotija cheese
• Fresh cilantro
• Sliced jalapeños
• Tortilla chips or strips

Directions

• Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 2-3 minutes until soft.
• Stir in the garlic and cook for another 30 seconds until fragrant.
• Add the diced chicken, salt, black pepper, cumin, chili powder, smoked paprika, and oregano. Cook until the chicken is lightly browned, about 5 minutes.
• Stir in the white beans, diced green chilies, and chicken stock. Bring to a simmer and cook for 15 minutes.
• Add the corn and continue cooking for 5 more minutes.
• Reduce the heat to low and stir in the heavy cream, sour cream, and shredded cheese until melted and smooth.
• Remove from heat and stir in lime juice and chopped cilantro.
• Serve hot, garnished with crumbled cotija cheese, extra cilantro, sliced jalapeños, and tortilla chips.

Notes

• 3-10-25
• I added
• Coriander, Ground
• Mexican Oregano, Ground instead of Flake
• Morita Chipotle Chili Powder
• Deggi Mirch

Photos