Equipment
- Soup Pot Tucci
Ingredients
- 1 Tbsp. olive oil or butter
- 1 onion/shallot chopped
- 2 cloves garlic minced
- 2 cans chicken broth 14.5 oz
- 2 tsp. cumin
- 1 tsp. paprika
- ½ tsp. oregano
- ½ tsp. coriander
- ½ tsp. cayenne
- 1 tsp. salt
- ½ tsp. pepper
- 1 can diced green chiles 7 oz.
- 1 can cannellini beans
- 1 cup corn
- 8 oz. cream cheese cubed
- 2 cups cooked chicken rotisserie or homemade
- Toppings: Avocado cheese, chips, etc.
Instructions
- IF you aren’t using Rotisserie chicken, season your chicken breasts (salt, pepper, garlic powder), then cook fully through in your soup pot, remove, and let rest.
- In your soup, cook the onion/shallot and minced garlic in the oil and butter.
- Add the broth, cumin, paprika, oregano, coriander, cayenne, S&P, and green chiles.
- Bring to a boil, then cover and simmer for 15 minutes.
- Add the beans, corn (adding more if you prefer), shredded chicken, and cream cheese.
- Once melted, add the soup to a bowl and top with avocado, shredded cheese, tortilla chips, and anything else you want!
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. For the main dish listed here, there are no gluten concerns. Obviously, depending on the sides you pair this with, that can change!
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!