Hearty Chicken Bean Soup with Corn
Hearty Chicken Bean Soup with Corn
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 6 cups chicken stock
- 3 cans great northern beans, 15 ounces each, drained and rinsed
- 1 pound cooked chicken breast, shredded
- 1 can corn, 15 ounces, drained
- 1 can diced green chiles, 4 ounces, undrained
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1 lime, cut into wedges
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 2
Stir in the minced garlic and jalapeño, ground cumin, chili powder, and dried oregano. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 3
Pour in the chicken stock. Add the drained and rinsed great northern beans, shredded cooked chicken breast, drained corn, and undrained diced green chiles. Stir well to combine.
⏱️ 5 min
- 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 20 min
- 5
Taste the soup and season with salt and black pepper as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, a dollop of sour cream, and a lime wedge, if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken Bean Soup with Corn
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 6 cups chicken stock
- 3 cans great northern beans, 15 ounces each, drained and rinsed
- 1 pound cooked chicken breast, shredded
- 1 can corn, 15 ounces, drained
- 1 can diced green chiles, 4 ounces, undrained
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1 lime, cut into wedges
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.
⏱️ 5 min - 2
Stir in the minced garlic and jalapeño, ground cumin, chili powder, and dried oregano. Cook for 1 minute more until fragrant.
⏱️ 1 min - 3
Pour in the chicken stock. Add the drained and rinsed great northern beans, shredded cooked chicken breast, drained corn, and undrained diced green chiles. Stir well to combine.
⏱️ 5 min - 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 20 min - 5
Taste the soup and season with salt and black pepper as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, a dollop of sour cream, and a lime wedge, if desired.
⏱️ 4 min