Pick apart rotisserie chicken -> get the dirty work out of the way ahead of time!
In a large pot that’s great for sautéing, melt butter. Once melted, add in peppers and onions to sauté well (about 10 minutes or so). Stir throughout.
While that’s browning, pick the rotisserie chicken if you haven’t yet!
Add in garlic and stir frequently for another minute or two.
Turn heat off and begin sprinkling flour into butter/pepper mixture very slowly. Take breaks to stir the mixture if needed.
Once all of the flour has been added, turn heat back onto low and begin to add chicken stock VERY SLOWLY and in VERY SMALL increments. If you do too much at one time or too fast on this step, you will get clumps and those are a pain to get out!
Once you’ve added in all of your chicken stock, raise the heat to med-high and bring it to a boil.
Slowly stir in the seasonings.
Add in the drained/rinsed beans and corn.
Pour in the half & half.
Mix in the pulled chicken.
Allow soup to simmer for 10-15 minutes, but the longer the better.
Top with all your faves & serve!
