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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I modified a white chili recipe to satisfy my family's taste, then made it sort of a cross between chili and bean soup. This dish is satisfying and easy to make, bubbling on the stovetop or left simmered all day in the crock pot. Ingredients:
1/4 c. margarine or butter |
1 c. chopped onion |
1/2 c. sliced celery |
1 1/2 - 2 tsp bottled minced garlic |
5 c. chopped, cooked chicken |
6 c. chicken broth |
2 tsp dried cilantro |
1 tbsp dried basil |
2 tsp chili powder |
1/4 - 1/2 tsp. ground cayenne pepper, to taste (optional) |
3 cans great northern beans, drain 1 can |
1 small can tomato puree |
Directions:
1. Melt margarine in soup pot over medium heat. Cook onion, celery and garlic , stirring occasionally until onion is tender.
2. Stirr in remaining ingredients.
3. Heat to boiling, reduce heat to low, cover and simmer 1 hour.
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