Description
A hearty chicken soup with a blend of cannellini beans, tomatoes, and spices.
Ingredients
Scale
- 2 Tbsp Olive Oil
- 1 White Onion (finely chopped)
- 1 Tbsp Minced Garlic
- 2 tsp Cumin
- 2 tsp Dried Oregano
- 1 tsp Salt
- 3 cans Cannellini Beans (15 oz each)
- 2 cans Diced Tomatoes with Green Chilies (Rotel – 10 oz each)
- 1 can Cream Style Corn (15 oz)
- 1 can Whole Kernel Corn (15 oz)
- 1 can Black Beans (15 oz)
- 1 lb Shredded Cooked Chicken
- 1 Lime (juiced)
- Toppings of your Choice
Instructions
- Heat the olive oil in a large pot over medium high heat.
- Sauté the chopped onions for 5 minutes until tender. Then add in the minced garlic and cook for 1 minute until aromatic.
- Then stir in the cumin, oregano and salt.
- Place 2 cans of the Cannellini beans in a blender (do not drain first) and blend until smooth.
- Then added the pureed beans, remaining can of cannellini beans, diced tomatoes with green chilies, cream style corn, whole corn, black beans and shredded chicken to the pot. Do not drain any of the canned items before adding them to the pot.
- Stir well to combine and allow the soup to simmer over medium heat for approximately 15-20 minutes until combined and heated through.
- Then add in the lime juice. Taste test and add more salt if needed at this time.
- Serve with your favorite toppings and enjoy!
Notes
- This soup is perfect for meal prep and can be stored in the fridge for up to 4 days.
- Adjust spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 60mg