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Categories:
yellow onion olive oil garlic ground cumin oregano white pepper kosher salt hot rotel Great Northern beans green chilies chicken broth rotisserie chicken sour cream heavy cream
Viewed: 9 - Published at: 7 years agoIngredients
- 1 large yellow onion, chopped
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon white pepper
- 1 teaspoon kosher salt
- 1 (10 ounce) can original rotel
- 1 (10 ounce) can hot rotel
- 2 (15 ounce) cans great northern beans, drained
- 1 (4 ounce) can chopped green chilies
- 32 ounces low sodium chicken broth
- 1 rotisserie chicken, shredded
- 1 cup sour cream
- 1/2 cup heavy cream
Method
- Saute onions in olive oil until softened, about 10 minutes. Add spices & saute briefly.
- Add Rotel, beans, green chiles & chicken broth. Bring to a boil, then reduce heat to a simmer.
- Add shredded chicken and simmer uncovered for 30 minutes, stirring occasionally.
- Reduce heat to low and add sour cream & heavy cream. Be careful not to allow soup to boil again once they have been added.
- Serve with tortilla chips, diced avocado & a sprinkle of chopped fresh cilantro, if desired.
