Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 1/2 cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Juice of 1/2 small lime
- Salt and black pepper, to taste
- 2 (15 oz) cans great northern beans
- 1 cup sour cream or Greek yogurt
- 1 cup corn (fresh or frozen)
- 2 cups cooked shredded chicken
- Toppings: cilantro, cheese, tortilla chips, green onions, avocado
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté onion for 3–5 minutes, then add garlic and cook 30 seconds.
- Add chicken broth, green chilies, cumin, cayenne, oregano, paprika, lime juice, salt, and pepper.
- Drain and rinse beans. Blend one ladle of beans with a bit of broth until smooth (optional for creaminess).
- Add blended beans, whole beans, and corn to the pot. Simmer uncovered for 15–30 minutes.
- Stir in shredded chicken and sour cream (or yogurt) off heat.
- Serve with desired toppings.
Notes
- For extra spice, add more cayenne or use hot green chiles.
- Greek yogurt can replace sour cream for a lighter option.
- Use rotisserie chicken for convenience.
- Soup thickens as it rests.
- Store in fridge 3–4 days or freeze without sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop / Slow Cooker / Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 4 g
- Sodium: 168 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 44 mg