Ingredients

• 1 tablespoon canola oil
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons cumin
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 3 (15 ounce) cans cannellini beans, separated
• 2 (10 ounce) cans diced tomatoes with green chilies (such as Rotel)
• 1 (15 ounce) can cream-style corn
• 1 (15 ounce) can whole kernel corn
• 1 (15 ounce) can black beans
• 1 rotisserie chicken, meat removed from bones & shredded (about 4 cups)
• juice of 1 lime
• more salt to taste
• Tortilla strips or chips, for serving

Instructions

1. Heat canola oil in a large pot over medium heat. Add chopped onion and minced garlic. Let saute for about 5 minutes until onions become translucent. Stir in cumin, oregano and salt.
2. Meanwhile, puree 2 cans of cannellini beans in a blender until smooth. Do not drain beans of liquid before blending.
3. Add pureed beans, remaining can of cannellini beans, 2 cans diced tomatoes with green chilies, cream-style corn, whole kernel corn, black beans, and shredded chicken to onion mixture in pot. (Do not drain any cans of their liquid) Stir to combine. Let soup simmer over medium heat until heated all the way through. Add juice of 1 lime and season with salt to taste before serving. Serve with tortilla strips or chips.

Ingredients 

• 1/4 cup olive oil, plus more for serving
• 1 large white onion, finely chopped
• 1 large carrot, finely chopped
• 4 garlic cloves, thinly sliced
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon crushed red pepper flakes, plus more for serving
• Kosher salt
• Freshly ground black pepper
• 1 (28-ounce) can whole peeled tomatoes
• 2 (15 1/2–ounce) cans white beans, such as cannellini or navy, drained and rinsed
• 4 cups low-sodium vegetable or chicken stock
• 1 dried or fresh bay leaf
• 1 Parmesan rind
• 8 ounce small pasta, such as ditalini, shells, or elbow macaroni
• Chopped fresh parsley, for serving
• Grated Parmesan, for serving
• Good Italian bread, for serving (optional)

Directions

1. Heat olive oil in a large skillet over medium heat. Add onion, carrot, and garlic, and sauté until aromatic and translucent, about 5 minutes. Add thyme, rosemary, and red pepper flakes. Season with salt and pepper. Sauté for an additional 3 minutes. Scrape mixture into slow-cooker insert. Alternatively, you can skip this step and add all ingredients (including the oil) into the slow cooker—you won’t get as much depth of flavor, but ultimately it will all be fine and taste great.
2. Dump tomatoes into a medium bowl, then use your hands to break them into uneven pieces. Add to the slow cooker. Stir beans, stock, bay leaf, and Parmesan rind into the slow cooker. Season with more salt and pepper. Place lid on slow cooker and cook on high for 3 hours, or on low for 5 hours.
3. Remove Parm rind and season with more salt and pepper. If you’re not planning to finish all the soup tonight, cook the pasta separately in a medium pot of salted water according to the package directions until just al dente, even a little under. Scoop 1/4 to 1/2 cup cooked pasta into each serving bowl, then ladle the soup over. (Store leftover pasta separately from leftover soup—this prevents the pasta from turning into mush as you eat leftovers.) If planning to finish all the soup tonight, stir dry pasta directly into the soup, then cook for another 15 minutes.
4. Serve with parsley, grated Parm, and bread.

Prep Time20 mins Cook Time25 mins Total Time45 mins

Ingredients

• 1 teaspoon olive oil
• 1 medium yellow onion diced
• 1 stalk celery diced
• 1 red bell pepper diced
• 2 garlic cloves minced
• 1 4 ounce can diced green chiles
• 3 cups low-sodium chicken broth
• 1 1/4 cups frozen corn kernels
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup all-purpose flour
• 2 cups skim milk
• 2 1/2 cups shredded cooked turkey or chicken
• 3/4 cup shredded Cheddar cheese
• 1/4 teaspoon cayenne pepper
• green onion thinly sliced (for garnish)

Instructions

• Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
• Add the green chiles and cook for 1 minute.
• Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
• Add the corn and simmer for 3 minutes.
• Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
• Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
• Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
• Ladle into soup bowls, garnish with green onions and serve.