Chicken & Green Chili Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 pounds boneless skinless chicken breasts
4 c. chopped onion
2 minced garlic cloves
4 tsp. ground cumin
1 tsp. dried oregano
2 tsp. ground coriander
4 (4.5 oz.) cans chopped green chiles, undrained
2 c. water
2 (15.5 oz.) cans cannellini beans (GOYA brand)
2 (15.5 oz.) cans light red kidney beans
2 (14 oz.) cans low sodium chicken broth (or stock)
Tabasco Sauce
Monterey Jack Cheese, Shredded
Tortilla Chips
Lime Wedges
Chopped Cilantro
Chopped Green Onions
Sour Cream
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Directions: |
Directions:Slice chicken into 1 inch cubes. Brown in batches with cooking spray or olive oil (to coat pan)in a large skillet. Chicken should be fully cooked.
Heat a LARGE dutch oven with some cooking spray or olive oil (to coat pan) over medium high heat.
Saute onion 6 min. or until tender, stirring frequently.
Add garlic. Saute 2 min., stirring frequently.
Stir in cumin, oregano, and coriander. Saute 1 min.
Stir in chiles, reduce heat to low, cook 10 min. mostly covered.
Add the chicken, water, beans and broth. Simmer 10 minutes.
Stir in some Tobasco to taste. 1/2 to 2 tsp.
Serve in large bowls with cheese, a spoonful of sour cream and green onions or cilantro on top. Guests break their own tortilla chips to put in the bowl and squeeze some lime juice into the soup. |
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Number Of
Servings: |
Number Of
Servings:8 (2 cup servings) |
Preparation
Time: |
Preparation
Time:45 minutes to an hour |
Personal
Notes: |
Personal
Notes: This meal is a great, healthy meal to drop off for someone who is in need of a hot dinner. It has great flavor and is very comforting without being unhealthy. Also, almost everyone seems to like it.
This is a big recipe that will allow for a lot of left overs or some to freeze, save or share.
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