Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans cannellini beans, drained and rinsed
- 2 cans diced green chiles
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in chopped onion and cook until translucent, about 3 minutes.
- Add garlic and cook for an additional minute.
- Pour in chicken broth, then add cannellini beans, green chiles, cumin, chili powder, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes to let flavors meld.
- Stir in shredded cheese until melted and creamy.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- Adjust spice level with more or less chili powder.
- For a creamy texture, blend part of the soup before adding cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg