Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups corn kernels (fresh or frozen)
- 1 can fire-roasted diced tomatoes
- 1 cup chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Shredded cheese for topping
Instructions
- In a large pot, sauté chopped onion and minced garlic until fragrant.
- Add diced tomatoes, corn, chicken broth, cumin, chili powder, paprika, salt, and pepper. Bring to a simmer.
- Add shredded chicken and cook for 10 minutes, allowing flavors to meld.
- Serve hot, garnished with cilantro and shredded cheese.
Notes
- Feel free to use fresh corn on the cob, grilled for extra flavor.
- Adjust spice levels with additional chili powder or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg