1/4 cup Oil or Chicken Grease
1 Onion, diced
5 Garlic Cloves, minced
1 1/2 tsp. Oregano
1 tsp. Cummin
1 Shake Cayenne Pepper
2 tsp. Salt
1 6 oz. can Green Chili's
3 cups Cooked White Beans, Canelli, Great Northern, Navy, or Garbanzo (or 2 cans with juice)
2 cups Cooked Chicken, Shredded or Chopped
4 cups Chicken Broth
16 oz. Sour Cream
Sauté onions in oil or grease until translucent, about 5 minutes. Add minced garlic, oregano, and cumin, sauté until fragrant, about 1 minute
Add cayenne, salt, green chilies, beans, chicken, and broth. Bring to a simmer. Simmer 20 minutes, stirring occasionally.
Mix in the sour cream. Continue to cook until just heated through.
Enjoy!
This soup is tasty on it's own or garnished with tortilla chips, and shredded cheese.
2 comments:
Is this Mrs. Smith’s recipe? It sounds similar at least, hers might also have half and half in it. I always forget to actually write it out and end up just guessing.
Thank you for the comment, Haley! This recipe is heavily inspired by Mrs. Smith's White Chili. I had lost her recipe for a few years. I had to go off memory when I wanted white chili. This is the way I have been making it for a few years now. I have since found Mrs. Smith's recipe and it has heavy cream in it, too. So, her's is probably really The Best White Chili Recipe. :)
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