Witches' Brew Chicken Soup
Southern Living OCTOBER 2001
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 4
- 1
- 3
- 2
- 2(14 ounce) cans low sodium chicken broth
- 1tablespoon chicken bouillon granule
- 1teaspoon ground cumin
- 1⁄4teaspoon ground red pepper
- 3
- 1(4 1/2 ounce) can chopped green chilies
- 2tablespoons all-purpose flour
- 1⁄2cup milk
- 1⁄4cup chopped fresh cilantro
Toppings
- shredded cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon
Advertisement
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.
Advertisement