A lot of my friends have had this soup, so sorry for the repetition but this is definitely a recipe that is worthy of a blog post! My mom's church has a chili cook-off every year and this was a winner a few years back, made by one of her friends. My friend, Valerie made it last year at her church's chili cook-off and it won there too! This recipe has also won the favorite-recipe-of-the-night at one of our cooking clubs that the med-wives hold monthly. So, there's your proof that its good!
1 T. oil
1 onion, chopped
3 cloves garlic, minced
2 cans green chilis
2 t. cumin
1 t. oregano or ital. seasoning
1/2 t. cayenne pepper
30 oz. chicken broth
3 c. chicken breast meat, cooked & chopped or shredded
4 cans white beans, drained
1/2 - 1 c. sour cream (optional)
4 - 6 oz. cream cheese (optional)
1 can whole kernel corn (optional)
12-16 oz. grated Mexican blend cheese (can use any combination of Monterrey Jack, pepper jack, or cheddar, stay away from mozzarella b/c it is stringy when melted)
In 4 or 5 qt. pan, heat oil over medium-high heat and soften onion and garlic. Add green chilis, cumin, oregano, and cayenne pepper. Cook a few minutes, then add broth, chicken, and 3 cans of the drained beans. Mash the fourth can of beans (use a potato masher, fork or pastry blender and mix in a little bit of the broth from the soup to make it a little easier) and add it to the pot. Turn heat to low, wait until it is hardly simmering and add cheese slowly until completely melted. If you add the cheese while the soup is bubbling ferociously then the cheese will clump and stick to the chicken... yuck. You can add the sour cream, cream cheese, and/or corn if you would like, but the soup is great without them, depends on your taste. You can serve it with tortilla chips, extra cheese, fresh cilantro, jalapenos, green onion, salsa, or serve over rice or in a bread bowl. Personally, I like it straight up, in a bowl with some homemade bread.
1 T. oil1 onion, chopped
3 cloves garlic, minced
2 cans green chilis
2 t. cumin
1 t. oregano or ital. seasoning
1/2 t. cayenne pepper
30 oz. chicken broth
3 c. chicken breast meat, cooked & chopped or shredded
4 cans white beans, drained
1/2 - 1 c. sour cream (optional)
4 - 6 oz. cream cheese (optional)
1 can whole kernel corn (optional)
12-16 oz. grated Mexican blend cheese (can use any combination of Monterrey Jack, pepper jack, or cheddar, stay away from mozzarella b/c it is stringy when melted)
In 4 or 5 qt. pan, heat oil over medium-high heat and soften onion and garlic. Add green chilis, cumin, oregano, and cayenne pepper. Cook a few minutes, then add broth, chicken, and 3 cans of the drained beans. Mash the fourth can of beans (use a potato masher, fork or pastry blender and mix in a little bit of the broth from the soup to make it a little easier) and add it to the pot. Turn heat to low, wait until it is hardly simmering and add cheese slowly until completely melted. If you add the cheese while the soup is bubbling ferociously then the cheese will clump and stick to the chicken... yuck. You can add the sour cream, cream cheese, and/or corn if you would like, but the soup is great without them, depends on your taste. You can serve it with tortilla chips, extra cheese, fresh cilantro, jalapenos, green onion, salsa, or serve over rice or in a bread bowl. Personally, I like it straight up, in a bowl with some homemade bread.
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