Monday night for dinner we had White Chicken Chili. Living in Florida does not lend itself to many cozy, warm, soup-making days, so I haven’t made this recipe since last winter. I have to say, it was delicious and enjoyed by all (well, except for the Sweet Bee, but she really only eats frozen bananas and pink sandwiches. Although she actually ate some of the chicken from the soup, so that was positive). The soup/chili is easy to make and one of my favorites, so even though I have posted it before, I thought it was worth repeating today.
White Chicken Chili
1 small onion, peeled and chopped fine
2-3 medium garlic cloves, peeled/chopped
1 can diced tomatoes
1- 4oz can chopped green chilies
30 ounces (2 cans) white bean undrained (great northern, cannellini, or garbonzo)
1 can chicken broth
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. cayenne pepper
2 tsp. salt and a couple shakes of pepper
2-3 chicken breasts (can be frozen-shred them once they are cooked)
1 1/4 cups sour cream
1/2 cup monterey jack cheese, shredded
1/4 cup chopped cilantro
juice from 1 lime
Combine all ingredients in crockpot pot except for sour cream and cheese. Let simmer for 4-6 hours on low. Add the sour cream and cheese for the last hour.We like to eat ours with taco chips, and usually a big green salad to go with it.
What’s your favorite soup recipe?