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Chili Blanco Soup Recipe

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This recipe for Chili Blanco Soup is from Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 poblano chilies
1/2 tablespoon olive oil
1 large yellow onion chopped
1 large garlic clove, minced
3/4 pound chicken breast-chunked
1/2 pound white mushrooms
1 Tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1(15 oz) can small white beans-rinsed and drained
1 (15oz) can great northen beans, rinsed and drained
1 3/4 cups chicken broth
1/4 cup chopped fresh cilantro
1/2 tablespoon fresh lime juice
Directions:
Directions:
Seed and chop chiles and set aside. Heat the oil, add onion and garlic and cook stirring until onion is softened. Add the chicken, mushrooms, cumin,coriander, and salt; cook until the chicken is no longer pink and the mushrooms begin to soften, about four minutes. Add the beans, broth and chilies. Cover and cook until flavors are blended, about 8 minutes. Uncover, reduce the heat, and cook until thickened, about 7 minutes longer.Stir in the cilantro and lime juice.
*Serve with crusty rolls. I sometimes increase the broth. You could add pinto, navy or red kidney beans in place of the white beans.
Personal Notes:
Personal Notes:
i sometime increase the broth. you could add pinto, navy or red kidney beans of the white beans

 

 

 

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