Thursday, March 1, 2012

White Bean Chicken Soup

Delicious! Add corn, tortilla chips, cheese, and sour cream to turn it into a taco soup. We left out the green chilies so Dieter would eat it.

1 lb chicken, cut up into small chunks
1 Tbsp Butter
1 cup chopped onion
4 cups Chicken Broth (more if needed)
2 cloves of Garlic, chopped finely
1 Tbsp Cumin
1/2 tsp Oregano
2 cups White Beans, cooked
1 or 2 chopped red, green or yellow bell peppers, or combination
1 can green chilies, drained
Salt to taste
Corn, optional
Cheese, optional
Tortilla Chips, optional

-Heat the butter in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
-Mix in the garlic, green chile peppers, cumin, oregano, and red peppers. Continue to cook and stir the mixture until tender, about 3 minutes.
-Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
-Remove the mixture from heat. 
-Top with cheese and sour cream. 
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