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💰 Why This Recipe Is Budget-Friendly
- Uses canned beans and corn (cheap pantry staples)
- Works great with rotisserie chicken leftovers or any cooked chicken
- Minimal spices required
- Makes 6 large servings for a low cost per bowl
👉 Estimated cost: $8–$11 total
👉 Cost per serving: about $1.50–$1.80
🛒 Ingredients
- 2 cups cooked shredded chicken
(rotisserie, leftover baked chicken, or boiled chicken thighs for cheapest option) - 2 cans (15 oz) white beans, drained
- 1 can (15 oz) corn, drained
- 1 small onion, diced
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 4 oz cream cheese (optional but makes it creamy and filling)
Optional toppings (use what you already have):
Shredded cheese, sour cream, tortilla chips, cilantro, or jalapeños.
👩🍳 Instructions
1️⃣ Sauté the Aromatics
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- Heat 1 tablespoon oil in a large pot.
- Cook onion for 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
👉 This step builds flavor without costing extra.
2️⃣ Add the Main Ingredients
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- Stir in chicken, beans, corn, broth, and spices.
- Bring to a gentle boil.
3️⃣ Simmer & Make It Creamy
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- Reduce heat and simmer 15–20 minutes.
- Stir in cream cheese until melted.
👉 Want it thicker? Mash some beans before adding them.
⭐ Money-Saving Tips
✅ Use chicken thighs instead of breasts
✅ Skip cream cheese for a broth-style chili
✅ Buy store-brand canned goods
✅ Freeze leftovers — it reheats beautifully
🔥 Flavor Upgrades (Still Cheap!)
- Add a small can of green chiles
- Squeeze in lime juice
- Sprinkle crushed tortilla chips on top
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