Saturday, April 07, 2018

White Chili Chicken Cheese Soup

It is a perfect day to make soup in the Midwest! It’s April and tomorrow is supposed to be snowing, windy and cold. This yummy recipe is adapted from our Aunt Joanne. We adjusted a few things to shorten the prep time. 😀

8 c chicken stock
2 c rotisserie chicken, diced or shredded
2 cans Great Northern beans, drained and rinsed
1 c salsa
1 1/2 c corn
2 c shredded Colby-Jack cheese

Mix all ingredients except the cheese in a crock pot. Cook on high for two hours.
Or you can cook it on the stove in a large pan over medium heat for about 30 minutes.
Add the cheese during the last 10-15 minutes.

I serve this with crushed tortilla chips, a dollop of plain yogurt (or our Simply Homemade Creme Fraiche) and an extra pinch of shredded cheese. It’s delicious!

Love and peace,
~ Tammi and Angie

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