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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Ingredients:
1 tablespoon olive oil |
1 garlic clove, minced |
1 small onion, diced |
2 lbs chicken breasts, bone-in, skinless (about 2 large breasts) |
32 ounces chicken stock (i use low sodium chicken stock) |
1 teaspoon salt |
1 teaspoon ground cumin |
1 (14 1/2 ounce) can white beans, drained and rinsed |
1 cup frozen shoe peg white corn |
1 (4 ounce) can diced green chilies (they are mild.) |
1 lime, juiced (about 2 to 3 tbsp lime juice) |
sour cream |
tortilla chips |
cheddar cheese |
monterey jack cheese |
Directions:
1. Heat olive oil in a large saucepan over medium heat and cook onions for 4 to 5 minutes or until translucent.
2. Add garlic and cook an additional minute.
3. Add the whole chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
4. Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
5. While the chicken is cooling, add the remaining ingredients to the pot.
6. Remove the chicken from the bone, chop into bite-size pieces, and add to the pot.
7. Serve.
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