This is the *perfect* winter soup – easy to make, healthy, fulfilling and delicious. It’s a chili-soup – since there are lots of beans like a chili and no noodles – but it is in a thinner broth like soup. The corn adds a nice sweetness and a reminder that summer is not too far away (well, maybe it is – but we can still think about it!). I hope this soup warms your insides no matter what the weather is like where you live! Enjoy!
- 1 lb. chicken, cooked and diced
- 3-4 cups chicken broth
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 2 bell peppers (I used yellow and orange)
- 1 Tbsp. olive oil
- 2 Tbsp. fresh lime juice
- 4 oz. can chopped green chilis
- 2 (15 oz.) cans Great Northern Beans, rinsed and drained
- 9 oz. frozen white corn
- 1 Tbsp. cumin
- salt and pepper, to taste
- toppings: Monterey jack cheese, green onions, sour cream, etc.
1. Cook chicken, if not already done. Chop into bite size pieces, set aside.
2. A stockpot, heat olive oil over medium heat until shimmering.
3. Sautee onion and peppers until soft and tender, about 5 minutes. Add in garlic and stir for 30 seconds.
4. Add in broth, fresh lime juice, corn, green chilis, Great Northern Beans, chopped chicken and cumin.
5. Simmer 45 minutes to one hour, season with salt and pepper, to taste. When ready to serve, top with cheeses, green onions, etc.
Source: adapted from Kath Eats