2 tablespoons canola oil

1 sweet onion, chopped

3 stalks celery, chopped

4-6 boneless skinless chicken thighs

1 15.5 oz can black beans, drained and rinsed

1 15.5 oz can cannellini beans, drained and rinsed

1 ½ cups frozen corn

1 28 oz can diced tomatoes

1 10 oz can Rotel tomatoes

1 32 oz can chicken stock

1 1 oz package Fajita seasoning

½ teaspoon salt

½ teaspoon pepper

Tortilla chips for serving

Sour cream for garnish

In a stock pot sauté onions and celery in oil until soft and translucent. Add all ingredients except chips and sour cream and bring to a boil. Cook on medium to medium high heat for forty minutes. Remove chicken thighs and allow them to cool enough so you can pull apart chicken into pieces. Return chicken to the soup and cook another 10 minutes. To serve, place tortilla chips in the bottom of soup bowl, ladle soup over chips, and top with sour cream.

Note: This soup can be made ahead and freezes well.

Presented by: Joy McCabe

Date: 1/23/2014

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