Step 1

Set a large 6-8 quart stock pot over medium heat. Add the butter, onions, peppers, carrots, and garlic. Sauté for 3-5 minutes, stirring occasionally.

Step 2

Add the whole chicken breasts, beans, chiles, broth, all herbs and spices, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.

Step 3

Once the chicken breasts are cooked through, pull them out of the soup with tongs. Add the corn to the soup. Then use a fork to shred the chicken into small pieces. Add the shredded chicken back to the soup.

Step 4

Stir. Then taste the soup. Season with more salt and pepper if needed. Serve warm!