Another soup recipe! Tis’ the season. 😊 There are so many variations of this popular soup. This is my favorite version! 💕
Seasoning Blend 
Sauté chicken in a large pot over medium heat. Transfer to a plate once cooked through. 
Sauté onion, green chilies and garlic. 
Add-in the beans, corn, chicken stock and chicken to the pot. Bring to a boil. Simmer 20 minutes. 
Stir in cheese and sour cream. 
Garnish with all the toppings!
Ingredients
2 boneless, skinless chicken breasts, cut into bite-size pieces
1 1/2 tsp Cumin
1/2 tsp Smoked Paprika
1 tsp Kosher salt
1/2 tsp Ground Black Pepper
1/2 tsp Garlic Powder
2 Tbsp Olive Oil
2 Tbsp Unsalted Butter
1 sweet or yellow onion, diced
1 – 4 oz can Diced Green Chilies
2 cloves Garlic, minced
2 – 14 oz cans Cannellini Beans, rinsed and drained
1 – 15 oz can Corn Kernels, drained
4 C Chicken Stock
2 C Shredded Colby Jack Cheese
1/3 C Sour Cream
- Toppings
Fresh Gourmet Tortilla Strips (in the produce section)
Cilantro
Queso Fresco or Feta Cheese
Green Onion
Avocado
Lime Wedges
Directions
- Heat the olive oil and butter in a large stockpot over medium heat. Add the chicken and seasonings. Stir well to coat chicken with the seasonings.
- Cook chicken for about 6 minutes or until cooked through.
- Transfer chicken to a clean plate with a slotted spatula.
- Add the onion and green chilies to the pot. Cook until onion is softened. Add in garlic and cook until fragrant.
- Add the beans, corn, chicken stock and chicken. Stir well. Bring to a boil and then reduce heat and simmer for 20 minutes.
- Stir in cheese until melted. Stir in sour cream.
- Serve warm with your choice of toppings!
Notes
- Adapted from The Pretty Dish cookbook.