2boneless skinless chicken breasts, marinated, grilled and shredded
1tspsalt + salt to taste
2Tground cumin
1Tfennel seeds
1Tdried oregano
2tspchili powder
3Tflour
2(15-oz) cans cannellini/white beans
1(15-oz) can corn, drained, rinsed, and dried OR 3 ears fresh corn dekerneled
4cupslow-sodium chicken broth
black pepper to taste
½cupMexican blend(or any other kind) cheese for garnish
¼cupchopped cilantro for garnish
Chicken Marinade
1Tolive oil
2Tlime juice
2Twater
1tspcumin
1tspchili powder
2garlic cloves, minced
½tsporegano
½tspsmoked paprika
1tspfennel
Instructions
Salt and marinade your chicken. If you have time, let chicken marinade for at least a 1/2 hour. If not, go ahead and grill right away.
Grill chicken. Once fully cooked, let cool then shred chicken.
Heat 1 T olive oil in a large pot over medium heat. Once hot, add corn.
Toss corn in olive oil to coat, sprinkle with kosher salt, and roast for 8-10 minutes or until caramelized and brown, only stirring every few minutes. Once caramelized pull out and set aside.
Add 2 T olive oil to the same pot you used to cook the corn and heat to medium heat.
Once hot, add chicken and cook for 1-2 minutes just to reheat.
Sprinkle spices (up through chili powder) over chicken, cook for another minute.
Add flour to chicken, stirring to coat and cook for another minute.
Add 1 cup chicken stock to deglaze, scraping up all the brown bits from the bottom.
Add the other 3 cups of chicken stock, beans, and corn. Bring to a boil.
Lower the heat and simmer 30-45 minutes or until reduced by half and thickened.
Salt to taste. Be careful to not over salt if you will be adding salty cheese and/or eating with salty chips. It's better to under salt.
Serve hot and garnish with cheese, cilantro, and other desired toppings.