Total Time
Prep 20 mins
Cook 40 mins

Serve with a crusty bread and you have a wonderful fall and winter meal. I do not like cilantro so I sub parsley. The recipe is from Southern Living.

Ingredients Nutrition


  1. Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes.
  2. Stir in broth and next 3 ingredients.
  3. Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes.
  4. Stir in 2 cans of beans and chiles.
  5. Mash remaining can of beans in a small bowl.
  6. Whisk together flour and milk, and stir into beans.
  7. Gradually add bean mixture to soup mixture, stirring constantly.
  8. Cook 10 minutes or until thickened.
  9. Remove from heat, and stir in cilantro.
  10. Serve with desired toppings.


Most Helpful

This soup was fabulous. Really easy to prepare and had the ingredients on hand. Only chages I made were to add a touch more red pepper flakes as we like it hot and added hot green green chllies also. Really, a super dish.

DeeJ 46 February 06, 2008

This soup was wonderful! I think mashing the can of beans gave it so much flavor! It really kept getting better with each reheating. Thanks so much!

Linda's Kitchen October 20, 2007

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