Notes: the soup can be frozen completed, but the beans tend to suck up a lot of liquid. When defrosting on the stove, add a little extra chicken broth if necessary. You can also just add the chicken broth in the second step, and freeze it at that point. When defrosting on stove top, you can then add the chicken and beans and simmer until warmed through.
Serves 4.
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (4-oz) can diced green chili peppers
2 teaspoons cumin
1 teaspoon dried oregano
1/8-1/2 teaspoon cayenne (depending on preferred heat level)
2 (14.5-oz) cans chicken broth
3 cups chopped cooked chicken breast
2 cans white beans
Shredded Monterey Jack Cheese
Sour Cream
Heat oil in a large saucepan over medium heat. Add the onion and cook until it starts to become tender, about 5-10 minutes. Mix in the garlic, green chili peppers, cumin, oregano, and cayenne. Cook until mixture is tender, about another 3 minutes.
Mix in chicken broth, chicken, and beans. Simmer, stirring occasionally, for 15 minutes. Check seasoning and adjust if necessary. Serve warm topped with cheese and sour cream.
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