Wednesday, December 12, 2012

White Chili Chicken Cheese Soup

It is a perfect day to make soup in the Midwest! It is snowing, windy and cold. Let me just say it is not my favorite kind of weather! One of the good things about cold weather is soup - it's one of our favorite meals. This yummy recipe is adapted from our Aunt Joanne and I know you are not surprised that we adjusted a few things.
4 cups chicken stock
8-10 chicken breast tenderloins (or 3-4 chicken breasts)
2 cups northern beans, no liquid (use your favorite beans - canned, dry but cooked or from a jar)
2 cups salsa
1 1/2 cups corn (or 1 can whole kernel corn, drained)
2 cups shredded cheese (I use colby-jack)
Bake chicken breasts at 350F for 35-40 minutes. Remove from oven and shred or cut into pieces. Mix all ingredients except the cheese in a crock pot set on high for 4-5-hours. I didn't have time for the crock pot so I cooked mine in my cast iron dutch oven on the stove tonight, it simmered for an hour and it was perfect. When time is up, add cheese to the crock pot or your pan on the stove, set on low for 10-15 minutes, or until the cheese has melted.
Serve with crushed tortilla chips for topping, a dollop of plain yogurt or our Simply Homemade Creme Fraiche and an extra pinch or two of shredded cheese. Choose your favorite toppings, those are our favorites! Stay warm and enjoy your soup! Also try our Simply Chicken Tortilla Soup, it's delicious!
'Tis the season for soup!
Love and peace,
~ Simply Tammi

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