I have to admit I love all the seasons. I enjoy the cool fall days and breathtaking foliage.
I love winter and beautiful snow. I love how everything comes to life in the spring.
I love moving into "soup season" This is one of many soups we enjoy.
It was a recipe I got from my cousin Gina. It is very good.
We all gobble it up..and with some warm crusty bread-perfection!
Hope you enjoy!
Heavy Cream, Spices, Great Northern Beans, Cooked Chicken, Corn, Green Chilies, Chicken Broth
Saute' Onion in Olive Oil. Add Spices and Garlic. Stir
Add Corn, Beans, Green Chilies, Chicken Stock, Chicken
Simmer 10-20 min
Making a roux- 2 TB Butter (melt) 1 1/2 TB Flour
Whisk until smooth
Add to soup
Add 4 TB Heavy Cream
Stir- Simmer 10 min
(then you can turn down the heat until ready to serve)
Serve with cheese and crusty bread
White Chili with Chicken:
3 TB Olive Oil
2 tsp Chili Powder-or less
1 1/2 tsp Cumin
1 tsp Oregano
2 Cloves Garlic-minced(I use a press)
2 Cans (15oz) Great Northern Beans
3-4 Cups Chicken- Cooked and Diced
2 Cup Frozen Corn
1 Can (7oz) Green Chilies
3 Cups Chicken Broth
1/4 tsp Sea Salt
2 TB Butter
1 1/2 TB Flour
3-4 TB Heavy Cream
1. Saute' Onion. Add Spices and Garlic
2. Add Beans, Chicken, Corn, Green Chilies, Broth- Simmer 10-20 min
3. Prepare Roux and Add to Soup
4. Add Heavy Cream- Simmer 10 min
5. Heat low until ready to serve.
6. Serve with Shredded Cheese and Crusty Bread
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