- 1 small onion, diced
- 1 tbsp olive oil
- 2 cloves garlic , finely minced
- 5 cups chicken broth
- 1 (4 oz) can diced green chilies
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper , to taste
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups chopped chicken
- 1 Tbsp fresh lime juice
1. Sauté onion in olive oil until onions are translucent. Add garlic, chilis, and spices, cook for 1-2 more minutes.
2. Add chicken broth, corn, and one can of beans.
3. Purée one can of beans and add to soup (gives soup a creamy texture). Bring to a low boil.
4. Simmer for 15-20 minutes, then add lime juice.
5. Serve with sour cream, shredded cheese, tortilla strips, cilantro, etc.
