I am sad to say it is still 'soup weather' in Utah. The good news is I have a great pantry soup recipe to share with you. I was asked to be a judge at a cooking contest, when I tasted this soup I just wanted to stop and eat a bowl. I gave it a blue ribbon. Use rotisserie chicken and this soup comes together in minutes.
White Bean Chili
2 cups chopped cooked chicken breast
1 ½ cups chicken broth
1 can (15 oz) Cannellini Beans, drained and rinsed
1 package (9 oz) frozen shoe peg white corn
1 can (7 oz) salsa verde
¼ cup chopped cilantro
Mix chicken, broth, beans, corn, and salsa verde in a 3-quart saucepan. Heat to boiling, reduce heat, cover and simmer 15 minutes. Stir in cilantro. Thin with additional chicken broth if desired. Garnish with sour cream and/or guacamole.