Ingredients
2 Tbsp. olive oil
1 large white onion, diced
2 carrots (about 1 cup), diced
2 celery stalks (about 1 cup), diced
3 cloves garlic, minced
4 cups chicken broth
4 cups shredded cooked chicken
1 (14 oz) can diced tomatoes and green chiles
1 (14 oz) can white Northern beans
1/2 cup sweet corn
2 tsp. chili powder
1 tsp. cumin
1/3 cup hot sauce (I prefer Frank’s)
salt and black pepper
optional toppings: blue cheese crumbles, chopped green onions
Preparation
Heat oil in a large stockpot over medium-high heat until shimmering. Add onion, carrots, and celery, and saute for about 5-7 minutes until the onions are cooked and translucent. Add garlic and saute 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 10-15 minutes until all vegetables are tender. Season with salt and pepper if needed. Serve warm topped with blue cheese crumbles and green onions.
