White Bean & Chicken Enchilada Soup

• 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 3 boneless skinless chicken breasts (6 ounces each), cubed
• 1/2 medium onion, chopped
• 1 garlic clove, minced
• 2 cups frozen corn, thawed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 tablespoon ground cumin
• 2 seeded and chopped jalapeno peppers, divided
• 1 teaspoon pepper
• 2 green onions, chopped
• Sour cream, shredded cheddar cheese and tortilla chips
• Fresh cilantro leaves, optional

1. In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes.
2. Serve with remaining chopped jalapeno; top with green onions, sour cream, cheese and tortilla chips. If desired, add cilantro leaves.

beans, chicken breasts, onion, garlic, frozen corn, condensed cream, chicken broth, ground cumin, jalapeno peppers, pepper, green onions, sour cream, cilantro

Taken from www.tasteofhome.com/recipes/white-bean-chicken-enchilada-soup/ (may not work)