4 chicken breasts, cooked and shredded or chopped (save all broth)
2 tbsp olive oil
1 clove garlic, chopped or minced
1 tsp cumin
2 chicken bouillon cubes
2 cans navy beans
2 cans Northern Beans
2 cans white shoepeg corn
2-3 tbsp chopped jalapeno pepper
1/2 small red pepper, chopped
In frying pan, combine olive oil, garlic, cumin, and chopped red pepper. Cook until garlic and pepper are softened.
Dissolve 2 chicken bouillon cubes in 1 cup chicken broth. Save.
In soup pot combine all beans (in their juice), corn, jalapeno, and contents of the frying pan. Add the chicken. Mix well and add the 1 cup broth with bouillon. Mix well. Add more broth to preferred thickness. Salt and pepper according to taste. Let simmer about 15 minutes or until warm.
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