Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups cooked shredded chicken
- 3 cups corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft.
- Add minced garlic and cook for another minute.
- Stir in shredded chicken, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes.
- Pour in chicken broth and bring to a simmer. Let cook for 15 minutes to meld flavors.
- Stir in heavy cream and cook an additional 5 minutes until heated through.
- Serve hot garnished with chopped cilantro and lime wedges.
Notes
- Use fresh corn for authentic flavor or frozen as a quick substitute
- Adjust spice levels with chili powder according to taste
- Top with shredded cheese or sliced jalapenos for extra heat
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg