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1/4 teaspoon cayenne pepper (optional)
4 cups low-sodium chicken broth
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) green chilies, undrained
1 cup frozen corn
1/2 cup heavy cream
Salt and pepper to taste
1/4 cup chopped fresh cilantro
Juice of 1 lime
Directions
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent, about 5 minutes.
2. Add the chicken pieces to the pot and cook until lightly browned.
3. Stir in the cumin, oregano, chili powder, and cayenne pepper. Cook for another minute until the spices are fragrant.
4. Pour in the chicken broth, white beans, and green chilies. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
5. Add the frozen corn and continue to simmer for another 5 minutes.
6. Reduce the heat to low and stir in the heavy cream. Simmer gently, being careful not to let the soup boil after adding the cream.
7. Season with salt and pepper to taste. Right before serving, stir in the fresh cilantro and lime juice.
8. Serve hot, garnished with extra cilantro if desired.
Variations & Tips
For those looking to add a bit more zest, include a diced jalapeño when sautéing the onion and garlic. If you prefer a thicker chili, you can mash some of the white beans before adding them to the pot. Vegetarians can swap the chicken for a plant-based substitute and use vegetable broth instead of chicken broth. For a dairy-free version, replace the heavy cream with coconut milk for an interesting twist.
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