Witches' Brew Chicken Soup
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
12 cups
- Serves:
- 10-12
ingredients
- 14.79 ml butter or 14.79 ml margarine
- 4 skinned and boneless chicken breast halves, chopped
- 1 large onion, chopped
- 3 carrots, chopped
- 2 garlic cloves, minced
- 2 (793.78 g) can low sodium chicken broth
- 14.79 ml chicken bouillon granule
- 4.92 ml ground cumin
- 1.23 ml ground red pepper
- 3 (1360.77 g) can great northern beans, rinsed, drained, and divided
- 127.57 g can chopped green chilies
- 29.58 ml all-purpose flour
- 118.29 ml milk
- 59.14 ml chopped fresh cilantro
-
Toppings
- shredded cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon
directions
- Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients.
- Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.
- Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.
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RECIPE SUBMITTED BY
Diane C 2
South Lyon, Michigan