| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 jalapeno pepper optional
- 2 teaspoons minced garlic cloves
- 2 4- oz can diced green chile peppers
- 1 whole rotisserie chicken shredded
- 2 32-oz cartons chicken broth
- 2 15.8 oz cans great northern white beans
- 1 15.25 oz can sweet corn or 1.5 cups frozen
- 1 cup sour cream can leave out if you don't want dairy
- 1/2 cup half & half can leave out if you don't want dairy
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon Italian Seasoning
Ingredients
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Instructions
- In a large soup pot or dutch oven, over medium-high heat, saute diced onion and minced garlic. Seed the jalapeños and dice. Add to the skillet with the onion. Saute until softened or onions are translucent. Pour in the cans of diced green chile peppers.
- Pluck chicken off of your rotisserie chicken and shred with a fork. Add the shredded chicken to the pot with the sautéed onion, peppers and garlic.
- Lower the stove top to medium-low heat. In the pot, sprinkle all of the seasonings over the chicken-veggie mix. Toss to combine. Pour in all of the chicken broth. Stir to combine.
- Drain and rinse the white beans and corn. Add the beans and corn to the soup.
- Stir in the sour-cream and half & half.
- Season a little more to taste. Red pepper flakes is good for spice
- Serve into bowls and finish off with fresh lime and cilantro to garnish.
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