Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups cooked shredded chicken
- 3 cups chicken broth
- 1 can sweet corn, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup crumbled cotija cheese
- Fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until fragrant.
- Add shredded chicken, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Pour in chicken broth and bring to a simmer.
- Add corn and cook for 10 minutes to let flavors meld.
- Serve hot, garnished with crumbled cheese and chopped cilantro.
Notes
- You can use leftover cooked chicken or rotisserie chicken for quick preparation.
- Adjust chili level by adding more or less chili powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
