For stovetop preparation, combine all soup ingredients in a large pot, simmer over medium heat for about 10 minutes, then serve with toppings.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze cooled soup for up to 3 months. For best texture, add dairy ingredients after reheating if freezing.

Thaw frozen soup overnight in the refrigerator and reheat gently on the stovetop.

To avoid lumps, mix softened cream cheese into warm broth gradually.

Taste before serving and adjust seasoning, spice level, or lime juice as needed.

Rotisserie chicken or leftover cooked chicken works best for quick preparation.

Great Northern or Cannellini beans are recommended because they hold their texture well.

Extra vegetables such as zucchini, spinach, or bell peppers can be added near the end of cooking.

Black beans or additional white beans can be added for more protein and fiber.

Use mild green chiles for a less spicy soup or hot Hatch chiles for extra heat.

Torn corn tortillas can be stirred in to naturally thicken the soup.

Suggested toppings include tortilla chips, queso fresco, diced onions, radishes, guacamole, or extra corn.