Categories: Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large (1 cup) onion, chopped
- 1 medium (3/4 cup) red bell pepper, chopped
- 2 teaspoons finely chopped fresh garlic
- 4 cups reduced sodium chicken broth
- 3 (15-ounce) cans cannellini or great Northern beans, drained
- 1 (11-ounce) can whole kernel corn with red and green peppers
- 24 (3/4-ounce) slices Land O Lakes® Deli American, quartered
- Garnish
- 3 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Directions
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Heat oil in 6-quart saucepan over medium heat. Add chicken, cumin, oregano, salt and pepper Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink. Remove from pan; set aside.
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Add onion, bell pepper and garlic to pan. Cook over medium heat 3-4 minutes or until softened. Return chicken to pan.
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Stir in chicken broth, beans and corn. Cook until mixture comes to a boil. Cover; cook over low heat 15 minutes. Add cheese; stir until melted.
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Garnish each serving with cilantro and lime wedge.