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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.

Stir in the minced garlic and jalapeño, ground cumin, chili powder, and dried oregano. Cook for 1 minute more until fragrant.

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.

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.

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.


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.

Stir in the minced garlic and jalapeño, ground cumin, chili powder, and dried oregano. Cook for 1 minute more until fragrant.

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.

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.

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.
