1 T. cooking oil
1 medium onion, chopped fine or use 2 green onions, diced
4 large cloves of garlic, minced
1 4.5 oz can of diced green chilies (mild or hot)
1 T . cumin (powdered works best)
1/2 t. ground red pepper
2 t. of oregano
1/2 t. ground cloves
1 15.5 oz can great white northern beans (do not drain)
1. 15.5 oz sweet corn or frozen (here in Nebraska, we just shave it off the cobb)
1 15.5 oz can of black beans (this can be added or not added to it, we love our black beans)
2 cups of cooked chicken chopped or two cans of canned chicken
5 cups of chicken broth
Serve with shredded Monterrey jack cheese, sour cream and tortilla chips. To make it more kid friendly, skip the chili and onion, substitute a mild can of Rotel!
In a large pan combine oil, onion, garlic, and chilies. Saute until tender. Stir in the spices, beans, corn, chicken and chicken broth. Cook and stir until heated through. Adjust seasonings to your family's taste buds, then allow it to cool before storing the soup in a freezer bag or freezer container.This recipe serves 6 to 8 hungry people! If you would like to create another batch, simply double or triple the amount of each ingredient and dish out into your freezer containers!