Ingredients
- Canned food:
- 2 15 oz. cans canellini or northern beans (white beans), drained
- 1 15 oz. can sweet corn (or cream corn)
- 2 16 oz. cans low sodium chicken broth (or 1 32 oz. box container)
- Vegetables
- 1/4 cup (about 1 stalk) celery, diced
- 1 cup onion, diced (1 small or 1/2 large)
- 1 bell pepper, diced
- 3 cloves garlic, chopped
- 2-3 serrano or other chili peppers, chopped
- Spices
- 2 tsp chili powder (I use Chili Lime seasoning from Trader Joes)
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp garlic powder
- Other Ingredients
- 2 Tbsp olive oil
- 4 cups shredded cooked chicken (about 1/2 of a Costco chicken)
- 1/2 cup heavy cream
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 Tbsp lemon or lime juice (optional)
- Toppings
- shredded cheese (Cotija, Mexican blend, etc)
- crispy tortilla strips
- Saute onion, bell pepper and celery in olive oil for 5-7 minutes, until softened.
- Add garlic, chili pepper, and spices, stir constantly and cook for 2 minutes.
- Add 1 can of the white beans, corn, and chicken broth to the pot. Cover and simmer for about 25 minutes.
- Puree the other can of white beans and add to the pot during the 25 minutes of cooking. Use a hand blender to puree the soup to the desired consistency. Be careful while blending hot soup!
- Add the chicken and heavy cream. Combine some hot soup to the sour cream or yogurt in another bowl to temper/thin it down so it will mix easily with the liquid soup. Add the lime or lemon juice to the soup pot. Stir everything well and heat until combined.
- Serve with shredded cheese and crispy tortilla strips on top.
