Ingredients
Main Ingredients
- 1 tablespoon canola oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 3 (15 ounce) cans cannellini beans, undrained, separated
- 2 (10 ounce) cans diced tomatoes with green chilies (such as Rotel), undrained
- 1 (15 ounce) can cream-style corn
- 1 (15 ounce) can whole kernel corn, undrained
- 1 (15 ounce) can black beans, undrained
- 1 rotisserie chicken, meat removed from bones & shredded (about 4 cups)
- juice of 1 lime
- more salt to taste
- Tortilla strips or chips, for serving
Instructions
- Sauté Aromatics: Heat canola oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes or until the onions become translucent. Stir in the cumin, dried oregano, and kosher salt to blend the flavors.
- Prepare Bean Puree: Meanwhile, in a blender, puree 2 cans of the undrained cannellini beans until smooth. It’s important not to drain the beans to keep the creamy consistency.
- Combine Soup Ingredients: Add the pureed cannellini beans, the remaining undrained can of cannellini beans, undrained diced tomatoes with green chilies, cream-style corn, whole kernel corn, black beans, and shredded rotisserie chicken to the pot. Stir everything thoroughly to combine all flavors and ingredients.
- Simmer Soup: Allow the soup to simmer over medium heat until it is heated through completely, which should take about 10 minutes. This melds the flavors together and warms the chicken and beans.
- Finish and Serve: Stir in the juice of one lime and adjust salt to taste. Serve the soup hot, topped with crunchy tortilla strips or chips for added texture and flavor.
Notes
- Do not drain the canned ingredients; their juices add essential flavor and texture to the soup.
- You can substitute rotisserie chicken with cooked, shredded chicken breast if preferred.
- For spicier soup, add extra diced tomatoes with green chilies or a dash of hot sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for 1-2 months.
- If you prefer, garnish with shredded cheese, avocado slices, or fresh cilantro for extra taste.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main
- Method: Stovetop
- Cuisine: American
