PREP TIME
10 mins
COOK TIME
25 mins
TOTAL TIME
35 mins
Author: Sugar n’ Spice Gals
Recipe type: soup
Serves: 6-8 servings
INGREDIENTS
  • 1 15 oz. can Navy Beans
  • 1 15 oz. can White Beans
  • 1 15 oz. can White Cannellini Beans
  • 1 onion diced (to sauté and caramelize the onions)
  • ½ cup celery chopped
  • 1 cup frozen corn
  • 2 Tbsp. butter
  • 3 cups chicken broth
  • 1 4 oz can diced green chiles
  • 2 cups diced cooked chicken (I used 1 pkg. which was about 2 cups of precooked southwestern chicken)
  • 1 tsp. cumin
  • ½ Tbsp. Lemon pepper
  • ¼ tsp. black pepper
  • ½ tsp chili powder
  • 1 tsp. garlic salt
  • 1 tsp. Season Salt (I used Lawry’s)
  • 1 Tbsp. sugar
  • ½ cup sour cream
INSTRUCTIONS
  1. Sauté onion in 2 Tbsp. butter till lightly caramelized.
  2. Add chicken broth and celery and simmer.
  3. Add the seasonings, corn, chiles and chicken and let simmer for 20 mins. OR after you sauté the onion throw it all into a crock pot (except the sour cream) and cook on low for 4 hours.
  4. Add in the sour cream right before serving and mix together.
  5. Top with tortilla chips, sour cream, cheese or crackers.
  6. Serve Hot!
  7. Yummm!

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