Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add in the garlic and onion. Sauté for a few minutes.

Step 3

Stir in the Cumin, Oregano, and salt.

Step 4

Add 2 cans of northern beans to the pot and using an immersion blender, puree the beans. *You can also use a blender, but I prefer immersion blender to keep them a bit chunky still.

Step 5

Add in the Rotel, creamed corn, whole kernel corn, and chicken.

Step 6

Mix in the remaining northern beans and black beans, stirring to fully incorporate.

Step 7

Let soup simmer about 15 minutes and add in the lime juice as well as increase any seasonings to taste.

Step 8

Serve in bowls with desired toppings!