Total Time
Prep 5 mins
Cook 35 mins

I took a recipe and added touches of my own-enough to call it my own! This is honestly one of my very favorite soups! It's rich with flavor and really warms you to the bone on a cold day.

Ingredients Nutrition


  1. In a large saucepan, saute the chicken with sea salt, onion and garlic in olive oil until chicken is no longer pink. Add beans, bullion, water, green chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally. Remove from heat. Stir in sour cream and buttermilk. Serve immediately.
Most Helpful

Made this for a non-traditional chili change for our annual Church's Chili night. It was such a hit! I even over did the chilis (used canned jalapenos, diced) so it was a bit on the spicy side and everyone (even those who aren't big on spice) wanted the recipe. Simple, quick, and oh, so tasty! It is a permanent addition to my repertoire and will be made again in the future for my family and for gatherings!

Wynonah November 04, 2009