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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This soup I made up one night with just the ingredients in my kitchen and now it has become a regular in our household. It pairs wonderfully with fresh cornbread on a cold winter night. Feel free to substitute the canned chicken for fresh or even use up your leftovers. Ingredients:
2 (15 1/2 ounce) cans great dry northern white beans |
1 (15 1/2 ounce) can black beans, drained and rinsed |
1 (13 ounce) canned chicken, in water-drained |
1 green pepper, diced |
1 small red onion, diced |
2 tablespoons hot sauce (change to your desired tastes) |
1 tablespoon sugar |
2 teaspoons salt |
2 tablespoons minced garlic |
3 tablespoons butter |
Directions:
1. Add white beans and drained black beans into a large soup pot and turn heat to medium-high.
2. Add canned drained chicken breast and flake in pot. Can substitute leftover chicken or cook fresh.
3. Dice your onion and green pepper and add to pot.
4. Add all remaining ingredients excluding butter.
5. Stir well and bring mixture to a boil. Let boil for 15 minutes and then cover and let simmer for 30 minutes. Remove from heat and add 3 tablespoons butter and cream into soup while stirring. Serve.
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