Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 1 tbsp jalapeno (minced)
  • 3 cloves garlic (minced)
  • 1 tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 1/4 tsp kosher sea salt
  • 1 tsp oregano
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • pinch ground black pepper
  • 3 (14.5 oz) cans cannellini beans
  • 1 (14.5 oz) can white beans (rinsed and drained)
  • 1 (14.5 oz) can black beans (rinsed and drained)
  • 1 (14.5 oz) can diced tomatoes with green chiles
  • 2 cup low-sodium chicken broth
  • 2 cup frozen corn (thawed)
  • 3 cup chicken (shredded)
  • 2 limes (juiced)
  • tortilla strips
  • cilantro (chopped)

Instruction

  • In a large pot or Dutch oven set over medium heat, add the oil. When the oil is hot, add the onion and saute until soft and translucent, about 5 minutes. Add jalapeno and garlic, saute for 2 minutes.
  • Meanwhile, puree 2 cans of cannellini beans (do not drain the liquid) in food processor until silky smooth.
  • Stir in chili powder, cumin, salt, oregano, coriander, paprika, garlic powder, and ground black pepper until fragrant.
  • Add pureed beans, remaining can of cannellini beans, white beans, black beans, tomatoes, chicken broth and frozen corn, and stir to combine.
  • Bring the soup to a boil, then reduce to a simmer. Simmer for 10 minutes, then add the chicken and lime juice and continue simmering for 10 additional minutes.
  • Remove from the heat and serve with tortilla strips and chopped cilantro.