Chicken Chili Soup

How many servings do you want to make?

Ingredients needed:
Chicken Breast(s)
oz of Chicken Broth
oz of Green Chilies
lbs of Northern Beans
cup(s) of chopped onion
teaspoon(s) of minced garlic
teaspoon(s) of cumin
teaspoon(s) of cayenne pepper
cup(s) of butter
green pepper(s)
cup(s) of chopped celery
cup(s) of shredded mozzarella cheese
cup(s) of shredded colby - jack cheese

*Exact calculated values are displayed above. For practical purposes these numbers can be rounded off for the easiest measurement.

Directions:

Cook Chicken Breasts:
Put frozen chicken breasts in large pot. Add water to cover the chicken breasts. Cook until 165°F. Approximate cooking time is 20-30 minutes. (Check periodically) Once chicken is cooked through, cube.

Combine chicken, chicken broth, green chilies, northern beans, half of the required chopped onion, half of the required minced garlic, cumin and cayenne pepper in a large soup pot.

Sauté in frying pan:
Butter, green pepper (diced), rest of the chopped onion, celery, and rest of minced garlic.

Add sauté mixture into the large soup pot. Let simmer over medium heat for about 1 1/2 hours, or until onions are tender.

Stir in the shredded mozzarella and colby - jack cheese.

Use any leftover colby - jack cheese to sprinkle on as garnish when serving.

(Note: To avoid soup sticking and burning at bottom of the pot, use a double boiler. Place soup pot into a slightly larger pot. Add water into the larger pot until the level of water surrounds the soup pot.)

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