MMM, this is quite possibly my favorite soup of all time. I love to make it on the weekends, and then have it for lunch all week long. It's so hearty and healthy, and fills you up with just one bowl--although I usually have two :) This is another recipe that I got from my mom, and have changed it up a little bit to my tastes.
Reserved chicken broth from cooked chicken
(or about 6 cups store-bought chicken broth)
2 tsp chicken base, if using homemade broth
1 cup salsa
3 cups shredded chicken
4 cups cooked beans (I like to mix black and great northern)
1 7 oz can chopped green chiles
1/4 cup flour
1 cup cooked brown rice
2 tsp cumin
salt and pepper to taste
a squeeze of fresh lime juice
1 cup frozen corn
handful chopped cilantro
shredded cheddar cheese, tortilla chips, cilantro, and additional salsa to garnish, if desired.
Pour broth into large stock pot over high heat. Add base, salsa, chicken, beans and green chiles. Heat to boiling. Ladle out about one cup of liquid and place in small bowl. Add 1/4 cup flour and whisk until smooth. Whisk back into soup pot. Boil for a few minutes to cook out flour flavor, then turn to low. Add remaining ingredients, and cook til the corn is heated through. Serve and garnish as desired. Serves 6-8.