This is such a versatile and colorful soup filled with rich textures and flavors. Make it as spicy as you want depending on the style of salsa that you use. Around here I like to make it with Pace Picante Sauce--hot.
Author: Sweet Suppertime
Ingredients
3 tablespoons butter
1 teaspoon minced garlic ( 1 large clove)
1 medium onion, chopped
2 tablespoons flour
½ teaspoon salt
¼ teaspoon black pepper
2 cups water
6 chicken bouillon cubes
1 quart half and half or cream
1 small jar of salsa or 2 cups ( mild if you like things mellow, hot if you are ready for a little spice)
4 boneless chicken breasts, cooked and shredded
2 15 oz cans great northern beans, drained and rinsed
2 15 oz cans black beans, drained and rinsed
1½ cups frozen corn
2 teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon coriander
¼ teaspoon cayenne pepper
*optional: 1 can cream of chicken soup to create a thicker soup
Garnish as desired with sour cream, tortilla strips, cilantro,cheese and/or avocado.
Instructions
Melt butter in a large pot over medium heat.
Add the onion and saute until softened, about 5 minutes.
Add garlic and continue on medium heat for 1 more minute.
Sprinkle flour over the sauteed garlic and onions, reduce heat to low and stir for 1 minute longer.
Add water and bouillon cubes. (Of course you can use broth if you want to open more cans)
Return heat to medium and bring mixture to a simmer.
Add beans, corn, salsa, chicken and all spices, once again bringing the soup to a slow simmer.
Continue to simmer for 15 minutes, or toss it in a crock pot and leave it on low for a few hours.
Just before serving add 1 can of cream of chicken soup (optional).
Whisk until incorporated.
Add half and half (or cream) and bring back up to a slow simmer.
Remove from heat and serve.
Garnish as desired.
Notes
Adding a can of cream of chicken soup near the end of the cooking time will thicken this soup up nicely.
Recipe by Sweet Suppertime at https://www.sweetsuppertime.com/?p=372