Ingredients:
1-1.5 pounds boneless skinless chicken
1 teaspoon minced garlic
32 oz. chicken broth
2 (15 oz) cans great Northern beans
1 (4 oz) cans diced green chiles
1 (11 oz) can white shoepeg corn
2 teaspoon salt
1 teaspoon black pepper
2 teaspoon cumin
1 teaspoon minced onion
1 1/2 teaspoon oregano
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 (8 oz) package cream cheese
1/4 cup heavy cream
Directions:
- Cook and shred chicken.
- Combine chicken, garlic, chicken broth, diced green chilies, salt, pepper, cumin, oregano, chili powder, cayenne pepper in large stock pot.
- Simmer for 25-30 minutes.
- Add cream cheese.
- Stir to combine.
- Drain and rinse the great Northern beans. Add to soup.
- Add corn and heavy cream.
- Heat thoroughly.
- Serve with any combination of sliced jalapenos, sliced avocados, sour cream, fresh cilantro, tortilla strips, shredded Monterey Jack or Mexican cheese.
