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White Chili Chicken Soup Recipe

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This recipe for White Chili Chicken Soup, by , is from The McClellan 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!

Contributor:  
Contributor:  
Cheri McClellan Bosh

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Great Northern White Beans
3-5 cloves of garlic minced
2 4oz cans green chilies chopped
1 onion chopped
2 tsp ground Cumin
1 tsp Oregano
1 tsp Cayenne Pepper
1 tsp Salt
2 lbs Boneless chicken breasts (3-5 pieces depending on size)
1 32 oz can chicken broth

Directions:
Directions:
Cover beans with water and bring to a boil, reduce heat and simmer for 20 minutes. Drain beans, then cover beans with cold water and soak overnight (this process helps relieve the gas effects from beans). In morning drain beans and place in crock pot. Cut up chicken and cook until no longer pink, place in crock pot. Add remaining, ingredients and stir well. Cook on low 10-12 hours or on med-high 5-6 hours. The last hour is when it starts to thicken so give it time. It seems like the longer you cook it the better it is. Serve in bowls with grated cheese & sour cream.

 

 

 

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