White Bean & Chicken Enchilada Soup

  Lunch

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.

White Bean & Chicken Enchilada Soup

Average Rating: 4.2

TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 8 servings (3 quarts).

Ingredients

  • 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

Instructions

  • 1. In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes.
  • 2. Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.

Nutrition Facts

1-1/2 cups: 301 calories, 5g fat (1g saturated fat), 41mg cholesterol, 1121mg sodium, 37g carbohydrate (1g sugars, 12g fiber), 25g protein.

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