Ingredients
Scale
- 3/4 cup whole milk
- 1/4 Cup Corn Starch
- 2 TBS butter
- 1 yellow onion
- 4 garlic cloves, minced
- 1 red pepper, diced
- 4 cups shredded chicken
- 2 15 oz. cans of white beans (I used Butter Beans and Great Northern Beans)
- 5-6 Cups of Chicken Broth
- 1 1/2 TBS Cumin
- 3/4 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1 cup frozen sweet corn
- Salt and Pepper to taste
Instructions
- In a small bowl, combine milk and corn starch. Set aside.
- In a large soup pot, heat butter over medium heat. Add butter. When butter is melted completely, add onion, garlic and red pepper. Cook for 8-10 minutes or until onions are translucent. Stir frequently.
- To the pot, add chicken, chicken broth (start with 5 cups and add more if needed),beans, cumin, paprika, and cayenne pepper. Let simmer for about 20 minutes.
- Add the milk/cornstarch mixture and frozen corn. Cook an additional 10 minutes or until soup is desired consistency. The longer you cook, the thicker it will get.