Prep time: 15 minutes

Cook time: 30-40 minutes

Materials:

• 2 cups cooked shredded chicken
• 1 large onion
• 2-3 garlic cloves
• 1 cup frozen corn
• 2 (15 oz.) cans beans of your choice (I used cannellini and black beans)
• 2 tbsp. unsalted butter 
• 2 tbsp. all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tsp cumin
• 1 tsp ground oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 2 tbsp. olive oil
• Sharp cheddar cheese for topping (optional)

Process:

1. In a soup pot or Dutch over add in the oil. Keeping the heat on medium/high add in the onion.
2. Cook for several minutes until the onions have softened.
3. Add in the garlic and cook until fragrant, about 60-90 seconds.
4. Add in the butter and cook until melted.
5. Add in the flour and cook for an additional 60-90 seconds, stirring constantly.
6. Add in the broth and cook until the mixture has thickened, about 5-6 minutes
7. Once thickened add in the heavy cream and continue to cook for several minutes.
8. Add in the cooked chicken, beans and corn. Mix well to incorporate.
9. Season with salt, pepper, cumin, oregano, chili powder and cayenne pepper. Mix well and cook for 8-10 minutes.
10. Plate desired amount and top with shredded cheddar cheese.
11. Eat with your favorite crusty bread (optional)!
12. ENJOY!