Witches' Brew Chicken Soup

Witches' Brew Chicken Soup
Photo by www.myrecipes.com

Ingredients

  • Toppings: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon
  • 1 tablespoon butter or margarine
  • ¼ cup chopped fresh cilantro
  • 3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
  • 1 tablespoon chicken bouillon granules
  • 2 garlic cloves, minced
  • 3 carrots, chopped
  • + 23 more ingredients
    • ½ cup milk
    • 2 (14-ounce) cans low-sodium chicken broth
    • Toppings: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon
    • 1 tablespoon butter or margarine
    • ¼ cup chopped fresh cilantro
    • 3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
    • 1 tablespoon chicken bouillon granules
    • 2 garlic cloves, minced
    • 3 carrots, chopped
    • ½ cup milk
    • 2 (14-ounce) cans low-sodium chicken broth
    • 1 teaspoon ground cumin
    • 4 skinned and boned chicken breast halves, chopped
    • 2 tablespoons all-purpose flour
    • 1 (4.5-ounce) can chopped green chiles
    • ¼ teaspoon ground red pepper
    • 1 large onion, chopped
    • 1 teaspoon ground cumin
    • 4 skinned and boned chicken breast halves, chopped
    • 2 tablespoons all-purpose flour
    • 1 (4.5-ounce) can chopped green chiles
    • ¼ teaspoon ground red pepper
    • 1 large onion, chopped

Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles. Mash remaining can of beans in ...

View full recipe at My Recipes

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