I took a basic recipe I found on the internet and adjusted it to my taste. Feel free to do same. If there is something you don’t like, don’t put it in. Otherwise, this is a pretty basic soup. The real personalization comes with the topping. I personally love adding cilantro and tortilla chips.
INGREDIENTS
- 1 large onion , diced
- 1 tbsp olive oil or butter
- 2 cloves garlic , minced
- Around 30oz chicken broth (box, can, or from bouillon)
- 1 (7 oz) can diced green chilies
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- salt and pepper to taste
- 1 (8 oz) pkg cream cheese
- 1 can of corn
- 2 cans cannellini beans
- 2 1/2 cups shredded rotisserie or left-over chicken
TOPPING OPTIONS
You can top with cilantro, tortilla chips, cheese, or avocado when serving.
INSTRUCTIONS
- Heat olive oil or butter in a large pot over medium-high heat. Add onion and sauté 4 minutes minutes. Add garlic and sauté 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, chili powder, and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- While mixture is simmering, drain and rinse beans. Take 1 can of the beans and add to food processor or blender and pulse until smooth. (This works better if you will take around 1/8 cup of liquid from broth from soup and add to beans.)
- Once the beans are processed, add them to the soup mixture on the stove. Take the cream cheese and add to the blender/ mixture with a small amount of liquid from the pot and pulse until creamy and smooth. Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer. (You do not have to puree the cream cheese but this will alleviate the chunks you sometimes get when adding to soup.)
- Stir in chicken and add toppings of your choice.