If you’re tired of the usual beef chili, here’s a nice change. This soup is easy to make and tastes great.
- 1 tablespoon olive or vegetable oil
- 1 medium onion, chopped (1/2 cup)
- ½ cup chopped red bell pepper
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1 can (14 oz.) chicken broth
- 1 cup water
- 2 cups diced rotisserie-cooked chicken
- 2 cans (15.5 oz. each) great northern beans, drained, rinsed
- 1 can (4.5 oz.) chopped green chilies, undrained
- ½ teaspoon oregano leaves
- ½ teaspoon ground cumin
- ½ cup sour cream, if desired
- chopped fresh cilantro, if desired
In a 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chilies, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.
Top each serving with sour cream and cilantro. 6 servings (1-1/3 cups each).
NOTE: This was my first time buying a rotisserie-cooked chicken. I’ve seen lots of recipes that use them but I’ve always just cooked my own. I got my rotisserie chicken at HyVee for $5.00 in the deli section. It was really good and I’ll probably do it that way again. But if you don’t want to use a rotisserie-cooked chicken, boiling and shredding 2 or 3 chicken breasts would work just fine, too.