Categories: Ben favorites, Main Dish, Rotation, Soup

Ingredients

• 49 ounce can chicken broth (no HFCS)
• 1 can pinto beans
• 2 cans Great Northern beans
• 2 cans butter beans
• 1 can white corn kernels (or can substitute frozen or canned sweet)
• 1/2 small can green chilis
• 1 teaspoon cayenne pepper
• 2 teaspoons ground oregano
• 3 teaspoons ground cumin
• pepper to taste
• 16 ounces cooked boneless, skinless chicken breast; shredded (just cooked and still hot chicken breasts can be shredded in stand mixer with paddle attachment)
• 1 cup low-fat sour cream

Directions

1. In a large stock pot, bring the chicken broth to a boil. In a colander, drain and rinse all of the beans. Add beans, corn and chilis to the stock pot. Add the seasonings and simmer for 45 minutes.

2. Put four cups of the soup into a blender and puree. Pour the soup back into the stock pot. Add shredded chicken and simmer another 45 minutes.

3. Stir in the low-fat sour cream and slowly simmer for 30 minutes more, making sure not to boil it.

4. Top with shredded cheese, crushed tortilla chips, sour cream, cilantro, green onions (green parts only) if desired.

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