Tuesday, October 22, 2013

White Chicken Chili

I've been in the soup makin' mood.  I guess it's this chilly weather. We've already had some light snow with more predicted later this week.

Whatever the weather, this is a great tasting soup. It's not too spicy, yet has a pleasant little kick to it. I love to dip tortilla chips in it. This soup also freezes well, so it's perfect for a quick lunch, or a hearty supper!

White Chicken Chili

1 1/2 lb. chicken breasts
2 cans great northern beans, drained, and rinsed
2 cans chicken broth
1 can mild green chilies
2 tsp. cumin
1 tsp. oregano
1/2 c. chopped green pepper
1/2 c. chopped red pepper
1/2 c. chopped onion
2 cloves garlic, minced

Put in crock pot and cook on low 6-8 hours. Take out chicken and shred, return to crock pot. Serve with crushed tortilla chips and shredded cheese on top.

1 comment:

Anonymous said...

This soup looks fantastic. Joan