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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My husband loves this Mexican Style soup! If you love Mexican, you'll love this tasty change from traditional chili! It is a great meal on a cold night! Ingredients:
3 -4 boneless skinless chicken breasts |
1 teaspoon cayenne pepper |
2 cups water |
2 tablespoons olive oil |
3 cups onions, chopped |
3 -4 cups chicken broth |
2 cloves garlic, minced |
2 teaspoons instant chicken-flavored broth |
1 (4 ounce) can green chilies |
3 (15 ounce) cans cannellini beans |
2 teaspoons cumin |
1 -2 cup monterey jack cheese |
green onion, chopped (optional) |
Directions:
1. Precook your chicken in 2 cups water; simmer 15 to 20 minutes until chicken is done.
2. Remove chicken from pan; dump the water.
3. In the same pan sauté onions and garlic in oil.
4. Add 3 to 4 cups chicken broth.
5. Shred your chicken; add the chicken, beans, chilies, and seasonings to the sautéed onions and broth.
6. Stir well let simmer; to serve top with Monterey jack cheese and chopped green onions.
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