Servings: 6 Time: 30 mins
Ingredients
1 medium yellow onion, diced
1 Tbsp olive or avocado oil
1 4-oz can diced green chiles
2 garlic cloves, minced
1/2 jalapeno, seeded and diced
1 lb. chicken breasts, bone-in
2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon kosher salt
1/4 teaspoon black or white pepper
2 cups chicken broth, low or no salt
2 15-oz cans cannellini or great northern beans, no salt added, rinsed and
drained
1 cup frozen corn, optional
Optional Toppings: Shredded low-fat cheese, avocado, tortilla chips, cilantro, light sour cream, low-fat Greek yogurt, sliced jalapeno, scallions, lime wedges)
Directions
Add oil to a large Dutch oven or pot and place over medium heat. Add onion and green chiles and cook for 3 minutes. Add garlic and jalapeno. Cook for an additional minute.
Stir in chili powder, cumin, coriander, salt, and pepper; allow the spices to cook for 30 seconds, then add in chicken broth, 1.5 cans of beans, and chicken breast. Simmer on medium-low heat for 20-30 minutes.
Remove the chicken with a slotted spoon and shred it with two forks. Add back to the pot.
Finally, add the remaining 1/2 can of beans plus 1/2 cup water to a blender. Blend until somewhat smooth.
Pour blended beans into soup and stir in the corn. Allow soup to cook an additional 5 minutes. Serve with toppings. Enjoy!
Notes:
Cooking Method: Recipe can also be made in a Crock Pot or Instant Pot.
Meat: Sub chicken for ground turkey. Recipe works well with boneless chicken breasts and rotisserie chicken too.
Vegan: Use low-sodium vegetable broth and skip the chicken.
Heat: Add more jalapenos, chili flakes, or cayenne pepper for more heat.
Storage: Place leftovers in an airtight container and store in the fridge for up to 4 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave when ready to eat.
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