Ingredients
Scale
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, finely minced
- 2 1/2 cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- Juice of 1/2 small lime
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn (fresh or frozen)
- 2 heaping cups cooked chicken, shredded
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, about 3–5 minutes. Add garlic and cook for 30 seconds.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper. Stir to combine.
- Puree a ladleful of beans with a splash of broth until smooth, if desired.
- Add pureed beans, remaining beans, and corn to the pot. Bring to a simmer and cook uncovered for 15–30 minutes.
- Remove from heat and stir in sour cream and shredded chicken.
- Serve warm with desired toppings.
Notes
- Yield: About 6 cups soup. Serving size: About 1 1/4 cups.
- For milder chili, use one can of green chilies and omit cayenne.
- Substitute salsa verde for green chilies if desired.
- Vegetarian option: omit chicken and use vegetable broth.
- Slow cooker and Instant Pot methods work well for this recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American