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White Chicken Chili Soup Recipe

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This recipe for White Chicken Chili Soup is from Brown Family Cookbook Project, 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:  
4 skinless, boneless chicken breasts
4 cups chicken stock
1 clove garlic, minced
1 medium onion, diced
1 (15­ounce) can white beans, drained
1 (4­ounce) can diced green chilis, with liquids from chilis
1 teaspoon dried oregano
1 teaspoon ground cumin
˝ teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh oregano
Directions:
Directions:
1. Add chicken to a 4­ quart, heavy bottomed Dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
2. Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well ­combined. Taste for flavor and adjust to your preference.
3. Simmer over low heat for about 5 minutes. Remove from heat and serve.
Personal Notes:
Personal Notes:
Slow Cooker Instructions:
Add chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt and pepper to a 6­quart slow cooker. Cook for 8 hours on low. Shred chicken with two forks and stir in white beans and fresh oregano and cook for another 10 minutes. Serve.

 

 

 

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