Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces), undrained
- 1 can black beans (15 ounces), rinsed and drained
- 1 can whole kernel corn (15.25 ounces), drained
- 1 can Rotel diced tomatoes with green chilies (10 ounces), undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and brown on all sides, then remove from the pot.
- In the same pot, sauté onions until softened, about 5 minutes; add garlic and cook for an additional minute.
- Stir in diced tomatoes, black beans, corn, Rotel tomatoes, chicken broth, chili powder, cumin, and optional cayenne pepper. Bring to a simmer.
- Return the chicken to the pot and cover; simmer for 15-20 minutes to meld flavors.
- Stir in heavy cream and Monterey Jack cheese until melted and creamy.
- Season with salt and black pepper to taste.
- Serve hot, garnished with tortilla strips, cilantro, avocado, and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 70mg