1-Step 1: Begin by heating 1 tablespoon of olive oil in a large 5-6 quart pot over medium-high heat. Add the chopped onion and sauté until it softens, about 3-5 minutes, then stir in the minced garlic and cook for another 30 seconds to release its aroma. This step builds a flavorful base that ties everything together.

2-Step 2: Next, pour in 2½ cups of chicken broth, along with 2 cans of diced green chilies, 1½ teaspoons ground cumin, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ½ teaspoon dried oregano, and the juice from half a small lime. Season with salt and pepper to taste, then bring the mixture to a gentle simmer. For those interested in more chicken-focused recipes, check out our feature on tender smoked chicken breasts for ideas on prepping your protein.

3-Step 3: Drain and rinse the 2 cans of great northern beans, then puree a portion with some of the broth until smooth to thicken the soup naturally. Add both the pureed beans and the whole beans to the pot, along with 1 cup of corn. Let it simmer uncovered for 15 to 30 minutes, allowing the flavors to blend and the soup to reach its creamy perfection.

4-Step 4: Remove the pot from heat and stir in 1 cup of sour cream or Greek yogurt, followed by 2 heaping cups of cooked shredded chicken. This adds the final creamy touch and protein boost. Serve warm, garnished with optional toppings like fresh cilantro or shredded cheese, and enjoy a nutritious meal with approximately 299 calories per serving.