Ingredients
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1 tablespoon olive oil
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1 cup onion, chopped
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1 jalapeno pepper, seeded and chopped
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4 garlic cloves, chopped
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1 chipotle chile in adobo, seeded and chopped
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2 (15 ounce) cans great northern beans, drained and rinsed
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1 (15 ounce) can great northern beans, drained, rinsed and mashed
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1 cup cooked chicken, shredded
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4 cups low sodium chicken broth
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1 cup water
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3/4 cup 2% low-fat milk
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2 tablespoons lime juice
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1 tablespoon southwest dried chipotle powder (Mrs. Dash)
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2 teaspoons green chili powder
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1 teaspoon cumin
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1 cup mozzarella-parmesan cheese blend
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salt and pepper
Instructions
- Heat olive oil in a stew pot over medium heat.
- Add onions and jalapeno peppers and cook for 5-8 minutes or until onions and pepper are tender.
- Add garlic and chipotle pepper the last couple of minutes and cook.
- Add chicken broth, water, milk, chicken, mashed beans, whole beans, seasoning mix and lime juice.
- Season with salt and pepper to taste.
- Bring to a boil.
- Reduce heat and simmer for 25 minutes.
- If using the cheese add to soup just before serving.
- *If you want your soup thicker, mix 1 tablespoon cornstarch with 1 tablespoon water. Add to soup and cook another 5 minutes.