White Bean Chicken Soup

• 1 whole Chicken Pulled From The Bone
• 2 cans (14 Oz. Can) Chicken Broth
• 1 teaspoon Minced Garlic
• 3 cans (15 Oz. Can) Great Northern Beans, Drained
• 2 cans (15 Oz. Can) Shoe Peg Corn, Drained
• 2 cans (10-14 Oz. Can) Tomatoes With Chiles
• 12 ounces, fluid Beer
• 1 Tablespoon Chili Powder
• 1 Tablespoon Tabasco Sauce
• Salt And Pepper, to taste
• 1 whole Lemon, Juiced
• Sour Cream, For Topping
• Sharp Cheddar, For Topping

1. Mix all ingredients and cook on medium heat for 30 minutes, stirring occasionally. Turn heat to low and cook for an additional 30 minutes.
2. Top with sour cream and sharp cheddar cheese.
3. Serve with crusty bread or biscuits.
4. This soup freezes well.
5. Note: if you have children, you may want to cut the Tabasco sauce in half or omit it entirely.

chicken, chicken broth, garlic, beans, peg, tomatoes, chili powder, tabasco sauce, salt, lemon, sour cream, cheddar

Taken from tastykitchen.com/recipes/soups/white-bean-chicken-soup/ (may not work)