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White Bean & Chicken Enchilada Soup

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

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

Directions

  • 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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