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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I took a recipe and added touches of my own-enough to call it my own! This is honestly one of my very favorite soups! It's rich with flavor and really warms you to the bone on a cold day. Ingredients:
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes |
1/2 teaspoon sea salt |
1 medium onion, chopped |
5 fresh garlic cloves, minced |
1 tablespoon olive oil |
2 (15 1/2 ounce) cans navy beans, with liquid |
1 -2 chicken bouillon cube |
1 1/4 cups water |
4 ounces green chilies |
1/2 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon fresh coarse ground black pepper |
1/4 teaspoon ground red pepper |
1 cup sour cream |
1/2 cup buttermilk or 1/2 cup whipping cream |
Directions:
1. In a large saucepan, saute the chicken with sea salt, onion and garlic in olive oil until chicken is no longer pink. Add beans, bullion, water, green chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally. Remove from heat. Stir in sour cream and buttermilk. Serve immediately.
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