Categories: Soup

Ingredients

• 1 large onion, chopped
• 6 tbsp. butter, cubed
• 2 tbsp. all-purpose flour
• 2 cups chicken broth
• 3/4 cup half-and-half
• 1 rotisserie chicken, cut up
• 2 cans (15oz. each) cannellini beans, rinsed and drained
• 11 oz. can white corn, drained
• 2 cans (4 oz. each) chopped green chiles
• 2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp hot pepper sauce
• 1 1/2 cups shredded pepper jack
• Salsa and chopped green onions

Directions

1. In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, 2 minutes.

2. Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese.

3. Garnish each serving with salsa and green onions.

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