Ingredients
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained3 boneless skinless chicken breasts (6 ounces each), cubed1/2 medium onion, chopped1 garlic clove, minced2 cups frozen corn, thawed1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 carton (32 ounces) reduced-sodium chicken broth1 tablespoon ground cumin2 seeded and chopped jalapeno peppers, divided 1 teaspoon pepper2 green onions, choppedSour cream, shredded cheddar cheese and tortilla chipsFresh cilantro leaves, optional
Preparation
In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes.
Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.
