I love this soup! It’s light and hearty at the same time. We eat a lot of soup at our house. Living in Michigan our weather is so unpredictable it can snow in April or even October! I make this soup for a quick dinner that’s really satisfying. The garnishes make it extra fun and give the soup an extra punch. I like it because it’s not spicy but it’s got great flavor. It comes together really quickly too because I use a Rotisserie chicken! Enjoy!
Ingredients:
- 2 Tablespoons of butter or olive oil
- 1 cup of diced onion
- 1 cup of red bell pepper
- 2 cups of shredded cooked chicken
- 1- 15 oz can of black beans rinsed and drained
- 1 cup of corn
- 1 -7 oz can of diced green chiles
- 4 cups of reduced sodium chicken broth
- 2 1/2 tsp of Chili powder
- 1 tsp of cumin
- 1 tsp of garlic powder
- 1/2 teaspoon of salt and pepper
- 1 cup of half and half*
- 3 Tablespoons of all-purpose flour
- 2 cups of Colby/ Monterey Jack shredded cheese and/ or cheddar
- Cilantro
- Sliced scallions
- Lime wedges
- Tortilla chips/strips
In a heavy bottomed stock pot, melt butter and add onion and bell pepper. Sauté for 5 minutes until softened. Add the spices next then sprinkle flour and stir into the vegetables. Add the (room temperature) chicken stock next and bring to a boil. Stir well so the flour thickens the stock. Add the chiles, beans, corn, and chicken next. Turn heat to medium and add the cheese and the half and half. Stir until the cheese is melted. Keep the heat on Med-low for 15 minutes. When serving, top with chopped cilantro, scallions, a squeeze of lime and some tortilla strips and enjoy!!!
