Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 30 seconds.
- Add chicken, cumin, oregano, and paprika. Cook until chicken is browned.
- Pour in chicken broth, beans, and green chilies. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Stir in cilantro and lime juice before serving.
Notes
- For extra creaminess, stir in 1/4 cup sour cream before serving.
- Top with shredded cheese or avocado slices if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 60mg