Ingredients
2tbspolive oil
1large white onion,diced
2carrots,diced
2ribscelery,diced
3garlic cloves,minced
4cupschicken broth
4cupscooked chicken,shredded
14oztomatoes and green chiles,diced
14ozwhite Northern beans
½cupsweet corn
2tspchili powder
1tspcumin
⅓cuphot sauce
salt and black pepper
blue cheese,crumbled, optional
green onions,chopped, optional
Preparation
Heat oil in a large stockpot over medium-high heat until shimmering. Add onion, carrots, and celery, and sauté for about 5 to 7 minutes until the onions are cooked and translucent.
Add garlic and sauté for an additional 2 minutes until fragrant, stirring occasionally.
Add remaining ingredients and bring to a boil. Reduce heat to medium-low, cover, and let simmer for 10 to 15 minutes until all vegetables are tender.
Season with salt and pepper if needed. Serve warm topped with blue cheese crumbles and green onions.
