Categories: Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large (1 cup) onion, chopped
• 1 medium (3/4 cup) red bell pepper, chopped
• 2 teaspoons finely chopped fresh garlic
• 4 cups reduced sodium chicken broth
• 3 (15-ounce) cans cannellini or great Northern beans, drained
• 1 (11-ounce) can whole kernel corn with red and green peppers
• 24 (3/4-ounce) slices Land O Lakes® Deli American, quartered
• Garnish
• 3 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

Directions

1. Heat oil in 6-quart saucepan over medium heat. Add chicken, cumin, oregano, salt and pepper Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink. Remove from pan; set aside.

2. Add onion, bell pepper and garlic to pan. Cook over medium heat 3-4 minutes or until softened. Return chicken to pan.

3. Stir in chicken broth, beans and corn. Cook until mixture comes to a boil. Cover; cook over low heat 15 minutes. Add cheese; stir until melted.

4. Garnish each serving with cilantro and lime wedge.

Email to a friend | Print this recipe | Back