Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, diced into 1/2" pieces
- 1 medium onion chopped into 1/2" pieces
- 1 1/2 teaspoons granulated garlic powder
- 3 cups cooked great northern beans drained and rinsed (or 2 14-oz cans, drained)
- 1 3/4 cups frozen or canned corn kernels drained (or 1 14-oz can, drained)
- 2 cups chicken broth or 1 14-oz can
- 2/3 cup chopped roasted green chiles or 1 7-oz can
- 4 ounces cream cheese cubed (optional)
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper adjust to taste
- 1/4 teaspoon cayenne pepper
- 1/2 cup sour cream
- 1/2 cup heavy cream
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chicken and onion. Sauté for 5-7 minutes until chicken is cooked through. Sprinkle with the garlic powder while cooking.
- Add the drained beans, corn, chicken broth, green chiles, cream cheese (if using), and all the spices. Bring to a boil.
- Once boiling, reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Remove pot from heat. In a small bowl, whisk together the sour cream and heavy cream until smooth. Ladle 1⁄2 cup of the hot broth from the pot into the bowl and whisk again until fully incorporated.
- Pour sour cream mixture into the pot and stir well to fully combine.
- Serve warm, topped with any desired garnishes. Enjoy!
Notes
For a quicker version, use already cooked chicken and reduce simmering time to just 5 minutes after adding all ingredients.