I made this soup to please my daughters’ craving for creaminess, my husband’s for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions.
—DARCY GONZALEZ PALMDALE, CA
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 8 SERVINGS
4 cans (15 1/2 ounces each) great northern beans, rinsed and drained
3 boneless skinless chicken breasts (6 ounces each), cubed
1/2 medium onion, chopped
1 garlic clove, minced
2 cups frozen corn, thawed
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon ground cumin
2 seeded and chopped jalapeno peppers, divided
1 teaspoon pepper
2 green onions, chopped
Sour cream, shredded cheddar cheese and tortilla chips
Fresh cilantro leaves, optional
1. In a large stockpot, combine the first eight ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until the chicken is no longer pink and soup is heated through, 15-20 minutes.
2. Serve with the remaining chopped jalapeno; top each serving with green onions, sour cream, cheese and tortilla chips. If desired, add cilantro leaves.