"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

White Chili Soup Recipe

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This recipe for White Chili Soup, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Cosby
Added: Thursday, March 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 15- to 15 1/2-ounce cans Great Northern, pinto, or white kidney (cannellini) beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow sweet pepper (2 medium)
2 fresh jalapeņo chile peppers, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
3 1/2 cups chicken broth
Shredded Monterey Jack cheese
Broken tortilla chips

Directions:
Directions:
In a 3 1/2- or 4-quart crockery cooker combine the drained beans, chicken, onion, sweet pepper, jalapeņo peppers, garlic, cumin, salt, and oregano. Stir in chicken broth.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. If desired, top each serving with some of the cheese and tortilla chips.

 

 

 

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