Ingredients
Scale
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 large jalapeno pepper, seeded and diced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 6 cups chicken broth
- ⅓ cup half and half (half milk, half cream)
- 2 (15.5 oz.) cans cannellini beans, drained
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 (4 oz.) cans mild green chilies, undrained
- 1½ lbs. bone-in skinless chicken breast
- Salt/Pepper to taste
- 1 (15.25 oz.) can whole kernel sweet corn, drained (or frozen corn)
- 8 oz. cream cheese, softened
- Garnish: lime wedges, diced avocado, sour cream, tortilla strips, Fritos, Monterey or Pepper Jack cheese
Instructions
- Combine the seasonings in a small bowl and set aside.
- Melt butter in a 4½-quart pot over medium heat. Add onions and jalapeno. Cook for 5 minutes. Add garlic and cook for 1 minute.
- Add flour and toss to coat. Cook for 2 minutes until raw flour smell is gone.
- Gradually add chicken broth and half and half, stirring continuously.
- Optional: Blend 1 cup of beans with ½ cup broth, then add to the soup with remaining whole beans.
- Add seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Simmer uncovered for 15 minutes.
- Season chicken with salt and pepper. Add chicken and corn to the pot. Simmer gently for 15-20 minutes, stirring occasionally.
- Remove cooked chicken, shred it, and return to the pot.
- Reduce heat to low. Stir in softened cream cheese until fully melted.
- Taste and adjust seasonings. Serve with cornbread.
Notes
- Blending some beans thickens the broth.
- Simmer gently to prevent tough chicken.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 90mg