I love soup just about as much as anything. And this soup is really, really good. It has a lot of flavor and really hits the spot when it comes to comfort food. Give it a try and see what you think.
Black and White Chicken Chili
1 1/2 lb cooked chicken, cubed
1 large onion, chopped
3 tsp. garlic powder
2 T oil
2 cans Great Northern Beans, rinsed and drained (14 oz.)
2 cans Black Beans, rinsed and drained (14 oz.)
4 c chicken broth
2 cans green chilies, 7 oz.
2 tsp. salt
2 tsp ground cumin
2 tsp dried oregano
1 tsp. pepper
1/2 tsp. cayenne pepper
2 c sour cream
1 c heavy cream
Fresh cilantro, for garnish
In a large heavy pot saute onion and garlic powder in oil. Add chicken, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro.
Source: Adapted from Mel’s Kitchen Cafe
- 1½ lb cooked chicken, cubed
- 1 large onion, chopped
- 3 tsp. garlic powder
- 2 T oil
- 2 cans Great Northern Beans, rinsed and drained (14 oz.)
- 2 cans Black Beans, rinsed and drained (14 oz.)
- 4 c chicken broth
- 2 cans green chilies, 7 oz.
- 2 tsp. salt
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp. pepper
- ½ tsp. cayenne pepper
- 2 c sour cream
- 1 c heavy cream
- Fresh cilantro, for garnish
- In a large heavy pot saute onion and garlic powder in oil. Add chicken, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro.
I made this last night for dinner and it was wonderful! We halved the recipe for our small family. I also used half-n-half instead of heavy cream and it worked great!