2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
6 cups (48 ounces) low-sodium chicken broth
Shredded meat from 1 (2-pound) plain rotisserie chicken (about 4 1/2 cups)
2 (15-ounce) cans white beans, drained and rinsed
2 (4-ounce) cans diced green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cayenne pepper (optional)
1 pound frozen corn kernels
Sour cream, diced avocado, crushed tortillas, and chopped fresh cilantro, for serving
In a large, 5-quart or larger Dutch oven, heat the oil over medium-high heat until shimmering. Add the onion and sauté until translucent and softened, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
Add the chicken broth, shredded chicken, white beans, green chiles, cumin, oregano, and salt. Bring to a boil, then reduce the heat to simmer gently, covered, for 20 minutes. Add the frozen corn and simmer until cooked through, about 1 minute. Season to taste with additional salt if needed. Garnish with sour cream, diced avocado, crushed tortillas, and cilantro.
Recipe Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.