Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 (15-ounce) can garbanzo or Great Northern beans, rinsed and drained
- 1 (15.5-ounce) can white hominy or whole kernel corn, drained
- 1 (10-ounce) can VALLEY FRESH® 100% Natural* White & Dark Chicken, drained
- 1 (4-ounce) can chopped roasted green chiles
- 1 (32-ounce) box low-sodium chicken broth
- 1 small lime, zest grated and juiced
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
Instructions
- Heat oil in a large saucepan or Dutch oven over medium-high heat.
- Sauté onion and garlic for 3 minutes or until tender.
- Stir in remaining ingredients.
- Bring to a boil, then reduce heat to low and simmer for 10 minutes or until heated through.
- Serve with desired toppings.
Notes
- Adjust spice level by adding more or fewer green chiles.
- For extra creaminess, stir in cream cheese at the end.
- Top with shredded cheese, sour cream, or fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg