Heat oil in a 4-quart stockpot over medium heat. Add onions; cook 3 minutes, stirring occasionally. Add garlic; cook 1 minute more or until onions are softened.
Looking for a hearty chicken soup to keep you full all day? Congrats! You've found it!
Servings and Ingredients
|1 tbsp.||Gustare Vita olive oil|
|1 c.||Hy-Vee Short Cuts chopped white onions|
|3||large cloves garlic, minced|
|3 c.||Hy-Vee 33%-less-sodium chicken broth, divided|
|2||(15-oz. each) cans Hy-Vee Great Northern beans, drained and rinsed; divided|
|1||(7-oz.) can Hy-Vee diced mild green chiles|
|1 ¼ tsp.||Hy-Vee ground cumin|
|½ tsp.||Hy-Vee dried oregano leaves|
|⅛ tsp.||Hy-Vee cayenne pepper, plus additional for garnish|
|2 tbsp.||dry yellow cornmeal|
|3 c.||Hy-Vee rotisserie chicken breast, shredded|
|1||(11-oz.) can Hy-Vee Mexican-style corn, drained|
|1 ½ c.||Hy-Vee long-grain white rice, cooked, hot|
|1||avocado, seeded, peeled, and chopped|
|1 c.||Hy-Vee plain Greek yogurt|
|½ c.||Hy-Vee shredded sharp Cheddar cheese|
|Green onions, sliced, for garnish|
Things To Grab
- 4-quart stockpot
Add 1-1/2 cups broth, 1 can beans, undrained green chiles, cumin, oregano, and 1/8 teaspoon cayenne pepper. Bring to boiling; reduce heat. Gently simmer, covered, for 10 minutes. Remove from heat; cool slightly and transfer to a blender. Cover and blend until smooth. Return mixture to a blender. Cover and blend until smooth. Return mixture to same stockpot.
Stir in remaining 1-1/2 cups broth, 1 can beans, and cornmeal. Add chicken and Mexican-style corn. Cook until heated through. To serve, spoon 1/4 cup rice into each serving bowl. Ladle chili over rice in bowls; top with avocado, yogurt, and Cheddar cheese. Garnish with green onions and additional cayenne pepper, if desired.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 45mg
- Sodium: 1110mg
- Total Carbohydrates: 57g
- Protein: 30g