Sunday, November 11, 2007

White Chicken Chili

Zippy White Chili: SERVES 4

1 lb. cooked, cubed chicken
1 small onion, chopped
1 3/4 C. chicken broth
1 can (4 oz.) green chilies
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. minced fresh parsley or cilantro
1/8-1/4 tsp. cayenne pepper
1 can (15 oz.) white beans (any variety) rinsed and drained (or use dried beans, soaked and cooked)

In a saucepan, stir in chicken broth, chilies, garlic powder, oregano, cilantro, cayenne, and chicken. Bring to a boil. Reduce heat, simmer uncovered for 30 min. Stir in beans and cook 10 min. more. Top with cheese and sour cream, if desired.

I always (at least) double this recipe. (Who wants to go to all that trouble to make homemade soup that only serves 4)!
You can get away with doubling the recipe without doubling the chicken. Also, I use as many fresh ingredients as possible (i.e., minced garlic instead of garlic powder, etc.) This is really one of the easiest soup recipes ever and tastes great!

1 comment:

Cindi Martineau said...

Thanks Shelley, for taking the time to post this. I can see how it will be better than the recipe I used. I'm making it tonight!