Name: Chicken Soup with Beans
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 12 servings
Cuisine: North America, Mexican
Ingredients: 1 large onion, chopped; 1 tablespoon canola oil; 2 garlic cloves, minced; 1-1/4 pounds boneless skinless chicken breasts, cooked and cubed; 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained; 3 cans (7 ounces each) white or shoepeg corn, drained; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 3 cups water; 1 can (4 ounces) chopped green chiles; 2 tablespoons lime juice; 1 teaspoon lemon-pepper seasoning; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon pepper; Avocado slices, optional

Loaded with classic southwestern flavors, this soup is so satisfying. If you like, crush lime-flavored tortilla chips into serving bowls before you ladle in the soup. —Penny Peronia, West Memphis, Arkansas

Ingredients

1 large onion, chopped

1 tablespoon canola oil

2 garlic cloves, minced

1-1/4 pounds boneless skinless chicken breasts, cooked and cubed

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

3 cans (7 ounces each) white or shoepeg corn, drained

1 can (10 ounces) diced tomatoes and green chiles, undrained

3 cups water

1 can (4 ounces) chopped green chiles

2 tablespoons lime juice

1 teaspoon lemon-pepper seasoning

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

Avocado slices, optional

Instructions

1 In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.

2 Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chiles, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. If desired, serve with avocado slices.