Ingredients

The following ingredients have 6 Servings
  • 2 chicken breasts (boneless, skinless)
  • 32 ounces chicken stock
  • 2 cups water
  • 1 chicken tomato bouillon cube
  • 2 teaspoons ground cumin
  • 1 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chipotle powder
  • 1 bay leaf
  • ½ tsp kosher salt
  • 1 cup corn (I prefer fresh cut off the cob)
  • 30 ounces 2 15 oz cans great northern beans, or any white beans drained and rinsed
  • 2 tablespoons water
  • 2 tablespoons cornstarch

Instruction

  • In a large pot, add the chicken, stock, water, bouillon, spices, bay leaf, and salt. Bring to a boil. Cover and reduce to a simmer. Simmer for one hour.
  • Take chicken out of the liquid and let cool to the touch. Once cool, dice or shred it.
  • Add the chicken back to the pot.
  • Add the corn to the pot along with one of the cans of beans. Take the other can of beans and mash them. Place mashed beans into the pot. Simmer for an additional 20 minutes uncovered.
  • Mix together the cornstarch and the water in a small bowl. While whisking continuously, slowly pour in the cornstarch slurry.
  • Simmer for an additional three minutes until thickened. Serve with desired garnishes.