Ingredients

The following ingredients have 12 Servings
  • 1 small onion, (peeled and chopped)
  • 1 red bell pepper, (seeded and chopped)
  • 1-2 carrots, (sliced)
  • 2-3 cloves garlic, (minced)
  • 2 teaspoons butter
  • 1 1/4 pounds boneless skinless chicken breasts
  • 3 cans white beans (in any variety, drained (15-ounce cans))
  • 4.5 ounces chopped green chiles ((1 can))
  • 11 cups chicken broth
  • 1 bay leaf
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground dried mustard
  • 1 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper
  • 10 ounces frozen corn
  • Salt (and pepper)
  • Chopped parsley (for garnish)

Instruction

  • Set a large 6-8 quart stock pot over medium heat. Add the butter, onions, peppers, carrots, and garlic. Sauté for 3-5 minutes, stirring occasionally.
  • Add the whole chicken breasts, beans, chiles, broth, all herbs and spices, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  • Once the chicken breasts are cooked through, pull them out of the soup with tongs. Add the corn to the soup. Then use a fork to shred the chicken into small pieces. Add the shredded chicken back to the soup.
  • Stir. Then taste the soup. Season with more salt and pepper if needed. Serve warm!