Description
A hearty and creamy soup made with chicken, beans, and corn, perfect for a cozy meal.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, patted dry (OR rotisserie chicken (see notes))
- 1/2 large yellow onion, chopped
- 1 jalapeno, seeded and minced (if you want spicy)
- 1/4 cup flour
- 4 cloves garlic, minced
- 2 14 oz. cans Great Northern Beans, drained and rinsed
- 1 15 oz. can cream style corn
- 1 15 oz. can sweet corn, drained and rinsed
- 1 16 oz. jar mild salsa verde
- 3 cups low sodium chicken broth
- 2 tablespoons cornstarch
- 1 tablespoon Knorr® Granulated Chicken Bouillon
- 2 teaspoons ground cumin
- 1/2 tsp EACH smoked paprika, chili powder, dried oregano, salt
- 1 1/2 cups half and half
- 2 tablespoons minced cilantro (optional)
Instructions
- Sear chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
- Sauté aromatics: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium low heat. Once melted, increase to medium-high heat and add onions and jalapenos; cook for 5 minutes. Add garlic and cook 30 seconds.
- Cook roux: Sprinkle in flour and cook one additional minute while stirring (it will be thick).
- Add ingredients: Add chicken back to the pot followed by beans, creamed corn, corn, salsa verde, chicken bouillon and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.
- Simmer: Cover the soup to bring to a boil then uncover and simmer for 12-15 minutes or until chicken is tender enough to shred, stirring often so the bottom doesn’t burn. Remove chicken to a cutting board, shred, then stir back into the soup. Stir in half and half and cilantro and warm through.
- Season to taste: Add additional half and half or broth to thin to desired consistency if you like. Season with salt/pepper/cayenne pepper to taste. Serve with sour cream, crushed tortilla chips, chopped avocados and cilantro.
Notes
- Rotisserie chicken can be used as a time saver.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl