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White Bean and Chicken Soup Recipe

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This recipe for White Bean and Chicken Soup, by , is from Good Eats From Grizzly Kitchens, 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!

The Saar Family


4-6 boneless, skinless chicken breasts
1 white onion
1 head of garlic
fresh (or 4-6 cans) diced roasted Hatch chiles
6 cans cannellini or great northern beans
1 tsp, cumin
1 bunch fresh cilantro
3 limes
2 c. chicken stock
2 c. water
1 avocado
extra virgin olive oil
salt and pepper

For Garnish:
shredded cheese, sour cream, pico de gallo, tortilla chips

Bake or grill chicken. Once cooled, chop or shred. In a blender or food processor, puree the entire white onion and head of garlic. Once pureed, saute the base in olive oil, salt and pepper for three to five minutes. If using fresh hatch green chilies, remove the seeds from the chilies. Throw into blender/food processor until pureed. If using canned, add contents of all four cans into the blender/food processor and puree. Strain and rinse beans. Add all ingredients to Crockpot and simmer on low for four to six hours. Before serving, add the bunch of chopped cilantro and stir.

Garnish: Lime wedges, avocado, shredded cheese, sour cream, Pico de Gallo, favorite salsa and tortilla chips.




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