Ingredients:

• 1 small onion
• 1 red bell pepper
• 1-2 carrots
• 2-3 garlic cloves
• 2 teaspoons butter
• 1 ¼ pounds boneless skinless chicken breasts
• 3 – 15 ounce cans white beans
• 4.5 ounce can chopped green chiles
• 11 cups chicken broth
• 1 bay leaf
• 1 tablespoon fresh thyme leaves
• 2 teaspoons ground cumin
• 1 teaspoon ground dried mustard
• 1 teaspoon ground ginger
• ½ teaspoon crushed red pepper
• 10 ounces frozen corn
• Salt and pepper
• Chopped parsley for garnish

Directions:

• Set a large 6-8 quart stock pot over medium heat. Add the butter, onions, peppers, carrots, and garlic. Saute for 3-5 minutes, stirring occasionally.
• Add the whole chicken breasts, beans, chiles, broth, all herbs and spices, 1 teaspoon salt and ½ teaspoon ground black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
• Once the chicken breasts are cooked through, pull them out of the soup with tongs. Add the corn to the soup. Use a fork to shred the chicken into small pieces. Add the shredded chicken back to the soup.
• Stir. Then taste the soup. Season with more salt and pepper if needed. Serve warm!