Southwestern Chicken Chili
Leftover chicken makes a great comeback in this comforting winter soup!
Servings 6 servings
Calories 270kcal
Ingredients
- 2 tablespoons butter
- ½ medium white onion diced
- 2 cups chicken broth
- ¼ cup frozen corn
- ⅓ cup uncooked rice
- 28 ounces diced tomatoes
- 15.5 ounces white cannelini beans
- 2 cups shredded chicken about 1 whole breast
- fine sea salt
- freshly-ground black pepper
- sharp cheddar cheese grated (optional)
- lime wedges optional
- tortilla chips optional
Instructions
- In a pot over medium-high heat, melt butter. Stir in onion. Cook until translucent and fragrant.
- Stir in chicken broth, plus a pinch of salt and pepper, to taste. Bring to a simmer.
- Add corn, rice and tomatoes, and a pinch of salt and pepper, to taste. Simmer 5-8 minutes.
- Stir in cannelini beans and chicken. Simmer, stirring, for 5 minutes.
- Serve with a sprinkle of cheddar cheese, lime wedges and tortilla chips.
Nutrition
Serving: 1cup | Calories: 270kcal | Carbohydrates: 32g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 374mg | Potassium: 749mg | Fiber: 5g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 4mg
