Type: Soups
Author: Jennie
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8-10
Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- 1 large red onion, diced
- 6 cup chicken broth
- 2 cans cannellini beans
- 2 cans diced green chiles
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon kosher salt
- 1 bag frozen corn
- 1 rotisserie chicken
- 1 avocado, diced
- tortilla chips, for serving
Directions
- Dice your onion and garlic.
- Add olive oil to a Dutch oven, then add garlic and let it sauté for 2-3 minutes.
- Add onion and let sauté for 5 more minutes.
- Add your chicken broth and bring to a simmer. Meanwhile, drain your beans, then add to the simmering broth. Add chiles, spices, and corn.
- Meanwhile, shred chicken off the bones then add to soup. Bring to a boil and let simmer about 20 minutes.
- Serve hot with avocado and tortilla chips.
Yum