Ingredients

• 1 tablespoon olive oil
• 8 ounces skinless , boneless chicken breast halves, cut into bite-size pieces
• 0.5 cups chopped onion
• 0.5 cups chopped red bell pepper
• 1 clove garlic , minced
• 4 cups low-sodium chicken broth
• 1.5 cups frozen corn
• 1 cup skim milk
• 1 tablespoon cornstarch , or more as needed
• 1 cup white beans , drained and rinsed
• 1 cup shredded Cheddar cheese
• 0.5 teaspoons salt , Optional
• 0.25 teaspoons ground black pepper

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
2. 2 Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

Nutrition per serving