This Soup Is Pretty Darn Tasty, Folks!September 23, 2015
Our ‘Soup-er Bowl or Bust’ Tuesday Lunch menu gives a nod to the Kansas City Chiefs season that has just begun. Nothing like soup as a harbinger of cooler weather to come too! This very tasty version of Savory White Bean & Chicken Chili is ‘da bomb! You’ll want to make it for your next tailgate. Pair it with some cornbread and honey butter like we had, and everyone will be gathering at your place for the game. Enjoy!
(We also have this soup all ready for your pickup in our Dinners on Demand freezers. You’re welcome. We have your back! )
- 1 pound large white beans, soaked overnight in water, drained
- 6 cups chicken broth
- 2 cloves garlic, minced
- 2 medium onions, chopped, divided
- 1 tablespoon oil
- 2 (4-ounce) cans chopped green chilies
- 2 teaspoons ground cumin
- 1½ teaspoons dried oregano
- ¼ teaspoon cayenne pepper
- 4 cups chicken breast, cooked, diced
- 3 cups Monterey Jack cheese, grated
Combine beans, broth, garlic and half the onions in a large soup pot and bring to boil over high heat. Reduce heat to low, and simmer until beans are very soft, 3 hours or more. Add more chicken broth, if necessary, to maintain desired consistency. Set aside.
In a skillet, sauté remaining onions in oil over medium-high until tender, 3 to 5 minutes. Add chilies, cumin, oregano and cayenne; mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour to blend flavors. Serve topped with grated cheese.
Makes 8 to 10 servings