This recipe I got from Rachel Ray. I just made it for a friend from church that just had a baby. She loved it and asked for the recipe, so I decided to put it on here for everyone to enjoy.
2 Tbsp butter
1 onion, chopped
salt and pepper
1 Tbsp chili powder
1 baking potato, peeled and chopped
One 32-oz container (4 cups) chicken broth
One 16-oz bag frozen corn kernels
2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
One 10-oz bag frozen green beans
Sour Cream for serving
1. In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
2. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.