Fall is my favorite season by far for more reasons than I can list. From the rich colors of the outdoors to the scents in the air. I am also in a better mood during the fall than at any other time of year! Plus, fall means SOUP which I just can't get enough of. If I didn't think my family would whine about it, I'd make soup every day during the fall and winter.
This recipe is a family favorite! The chilis add a nice flavor to the soup so don't skip them! I use mild chilis and the kids gobble it up without a hint of "This is too hot!".
White Chicken Chili
- 1 tablespoon canola oil
- 1 sm onion, chopped
- 3 cloves garlic, crushed
- 1 (4 ounce) can chopped green chile peppers
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (14.5 ounce) can chicken of broth
- Milk. I fill the chicken broth can about 1 1/2 times with milk
- 3 cups cooked and chopped chicken breast
- 3 (15 ounce) cans Great Northern white beans
- 1 cup shredded Monterey Jack cheese
- Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, chiles , cumin, and oregano. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, milk, chicken and white beans. Simmer 15 minutes, stirring occasionally.
- Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
1 comment:
Mmm, that sounds delicious. I am with you on the soup for fall/winter. I've started craving potato cheese soup since the temps. have dropped a bit. I'll definitely give it a go since it looks pretty simple to boot! Happy to see that you added a recipe to the blog.
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