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Ingredients
1 small onion, peeled and chopped
1 red bell pepper, seeded and chopped
1-2 carrots, sliced
2-3 cloves garlic, minced
2 teaspoons butter
1 1/4 pounds boneless skinless chicken breasts
3 cans white beans in any variety, drained (15-ounce cans)
4.5 ounces chopped green chiles (1 can)
11 cups chicken broth
1 bay leaf
1 tablespoon fresh thyme leaves or 1 teaspoon dried
2 teaspoons ground cumin
1 teaspoon ground dried mustard
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper
10 ounces of frozen corn
Salt and pepper
Chopped parsley for garnish
Instructions
Set a large 6-8 quart stockpot over medium heat. Add the butter, onions, peppers, carrots, and garlic. Sauté for 3-5 minutes, stirring occasionally.
Add the whole chicken breasts, beans, chiles, broth, all herbs and spices, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Once the chicken breasts are cooked through, pull them out of the soup with tongs. Add the corn to the soup. Then use a fork to shred the chicken into small pieces. Add the shredded chicken back to the soup.
Stir. Then taste the soup. Season with more salt and pepper if needed. Serve warm!
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