Description
A creamy, protein-rich Mexican street corn white chicken chili perfect for meal prep, comfort, and active recovery.
Ingredients
- 2 cups cooked shredded chicken breast
- 1 can (15 oz) cannellini or great northern beans, drained
- 1 cup fire-roasted corn (frozen or fresh)
- 2 cups low-sodium chicken broth
- 1/2 cup plain Greek yogurt (or low-fat cream cheese)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt & pepper to taste
- 1/3 cup crumbled Cotija cheese (for topping)
- Juice of 1 lime
- Fresh cilantro (for garnish)
Instructions
- 1. In a large pot, sauté onion and garlic until softened.
- 2. Add shredded chicken, beans, corn, broth, and spices.
- 3. Simmer for 15–20 minutes to combine flavors.
- 4. Remove from heat and stir in Greek yogurt until creamy.
- 5. Top with Cotija, lime juice, and cilantro before serving.
Notes
- Double for meal prep.
- Swap Cotija for queso fresco or feta.
- For extra spice, add diced jalapeño or chipotle.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 37g
- Cholesterol: 85mg