Dec 15, 2010

Santa Fe White Bean and Chicken Soup

First- I want to thank you guys for all the kind comments in the last couple of posts, especially my Little Man nap-tastrophe post. I know I don't say it enough, but I truly appreciate all of you for taking the time to read my little blog. The comments you leave literally make my day. Seriously you guys are right up there with chocolate and my Little Men's smiles.

Gushing out of the way, now on to the soup--

This is my FAVORITE soup. No really, I have eaten it four times in last week or so. It is super easy and fast to put together. Plus it is a crowd pleas-ah. 

2 tablespoons oil
1 med onion, chopped
4 oz chopped green chilies
3 tablespoons lime juice
2 1/2 cup chicken broth
2 15 oz cans great northern beans (do not drain)
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon ground oregano
1/2 teaspoon salt
2 tablespoon corn starch
1 1/2 cups cooked chicken, chopped

Put oil in a stock pot and saute onions until tender. Stir in remaining ingredients. Bring to a boil, reduce heat to low and simmer 15-20 minutes. 

When ready to serve top with Monterey jack cheese, sour cream and fried tortilla strips.

To fry tortilla strips, cut up tortillas and heat up a small amount of oil in a shallow pan and lightly crisp.

Mmmmm...I am starting to regret that I ate the last of my soup for lunch...I could sure use a bowl. Yum.


valerie said...

Yum,Yum!!! Love the hats too!

Stockhoff Family said...

stedecoI have yet to eat one of your yummy soups that hasnt soothed the beast inside me. I could so live on them. I love you.

Nyree said...

we made this last night..... heaven in a bowl! Chad says he could eat it everyday! Sweet, that solves my problem of finding something yummy for dinner. Off to try another soup of yours tonight.Soups just always seem to hit the spot on dreary cold days


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