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Ingredients
1 tablespoon butter or
margarine
4 skinned and boned chicken
breast halves, shredded or cubed into bite-size pieces
1 large onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14-ounce) cans chicken broth
1 chicken bouillon cube or 1
tablespoon chicken granules
1 teaspoon ground cumin
1/4 teaspoon ground
cayenne pepper
3 (16-oz) cans great Northern
beans, rinsed, drained, and divided
1 (4.5-ounce) can chopped green
chiles
2 tablespoons all-purpose flour
1/2 cup milk
1/4 cup fresh cilantro, chopped
Directions
In a large soup pot, melt butter
on medium-high heat. Once butter is melted, add chicken, onion, carrots and
garlic and sauté for 10 minutes or until no pink is left in
chicken, stirring occasionally. Stir in broth, chicken
bouillon cube (or chicken granules), cumin and red pepper.
Bring to a boil, then reduce heat and simmer, stirring
occasionally, for 20 minutes. Stir in 2 cans of beans and
green chilies.
In a small bowl, mash remaining
can of beans with a fork. In a separate small bowl, whisk
together flour and milk, then stir milk and flour mixture
into mashed beans. Gradually add bean mixture to soup
mixture, stirring constantly until well blended.
Cook 10 minutes or until
thickened. Remove from heat, then stir in cilantro. Garnish
top with as croutons (homemade
or prepackaged) and/or shredded cheese.
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