Saturday, February 14, 2009
My favorite soup recipe ...
You really have to try this soup recipe. It's chock full of great flavor and ingredients. We like it on the hot side, but you can make it as spicy as your family likes by adding or subtracting some of the spicier ingredients.
WHITE BEAN CHICKEN CHILI
4 (15 oz.) cans fat-free chicken broth
1 bag small carrots, sliced in thin rounds
1 medium chopped onion
2 teaspoons garlic powder (I use 2 garlic cloves, minced)
1 small can chopped green chilies
1 small can HOT chopped green chilies
1-1/2 teaspoon cumin
1 teaspoon oregano
2 tsp. chili powder
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
2 Tbsp. parsley (use fresh if you have it)
1-3 dashes of Tabasco sauce (I use more)
3 boneless chicken breasts, baked, cooled, cubed
1 can whole kernel corn, drained
3 (15 oz.) cans great northern beans, drained
In a large pot, add first six ingredients. Cook until very hot. Add corn, beans, spices, and Tabasco sauce. Bring to a boil. Add chicken. Simmer 30 minutes. Serves 6. You may need to add more chicken broth.