Description
A comforting chicken chili soup that’s easy to cook and full of flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion (chopped, about 1/2 cup)
- 2 garlic cloves (finely minced or 1 1/2 teaspoons garlic powder)
- 2 cups low-sodium chicken broth
- 2 cans (4 oz each) diced green chilies
- 1 teaspoon ground cumin
- 0 teaspoons cayenne pepper
- 0 teaspoons dried oregano
- 0 teaspoons paprika
- 0 small lime (juice from)
- Salt and freshly ground black pepper (to taste)
- 2 cans (15 oz each) great northern beans (drained and rinsed)
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken (shredded, rotisserie or leftover)
- Fresh cilantro (for topping)
- Shredded cheese (for topping)
- Tortilla chips (for topping)
- Avocado (sliced, for topping)
Instructions
- Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add chopped onion and sauté until softened and fragrant, 3-5 minutes. Add minced garlic and cook for 30 seconds until aromatic.
- Add chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, and lime juice. Season with salt and black pepper to taste.
- Drain and rinse the great northern beans in a strainer. Measure out one big ladleful of beans and add to a food processor with a splash of broth from the soup. Puree until completely smooth.
- Add the pureed beans, remaining whole beans, and corn to the soup pot. Bring the mixture to a gentle simmer.
- Cook uncovered for 15-30 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken naturally.
- Remove from heat and stir in sour cream (or Greek yogurt) and shredded cooked chicken until well combined and heated through.
- Serve immediately in bowls garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips as desired.
Notes
- For a spicier soup, increase the cayenne pepper to taste.
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 50mg