This soup, or chili, depending on how thick you like it is fast and so delicious on a chilly evening.
Use leftover rotisserie chicken to make it even easier to get on the table in a flash.
White Chicken and Black Bean Soup
- 3 c. Shredded Chicken
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 pablano peppers, seeded and chopped
- 1 jalapeño, chopped- I like to leave the seeds in for a little heat
- 1 7 oz. Can green chilies
- 1 can corn, undrained
- 2 cans black beans, rinsed
- 1 tsp. Salt, more to taste
- 1 Tpsp. Cumin
- 1 tsp. Coriander
- 1 tsp. Chili powder
- 2 tsp. Oregano
- 1/2 tsp. Black pepper
- 4 cups chicken stock
- 1 cup heavy cream
- 1/4 c. cilantro
- 1 fresh lime
- Olive oil
Toppings
- Sour Cream
- shredded cheese
- salsa
- pickled jalapeños
- cilantro
- lime juice
- corn chips
Saute the vegetables in 1-2 Tbsp. Olive oil, about 5 minutes. Next add the salt and spices and cook for another minute, letting the spices bloom.
Add the canned vegetables, shredded chicken and chicken stock and let simmer about 20 minutes.
Stir in heavy cream, cilantro, and juice from half the lime. Cook an additional 5-10 minutes and serve with desired toppings.
Enjoy!