Our take on Mexican white bean chili, The Resident Chef's spicy version only requires a couple of ingredients to make a light and kicked up soup that will leave your taste buds smiling! We use chicken and diced tomatoes, but it's also great with ground beef or turkey! If you want an extra spicy kick, use tomatoes with green chilies instead of the plain tomatoes!

Mixing Instructions: In a stock pot, add spice packet, white bean packet, 1 can drained whole kernel corn and 5 cups water. Place 2 cups cooked chicken breast and 1 can diced tomatoes in the pot and mix well. Bring to a boil and reduce heat to simmer. Cook until beans are tender and soup has thickened -- about 40 minutes.