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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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An excellant white bean/chicken chili. Cooking time, also includes baking the chicken, as well as simmering the soup. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
garlic powder |
onion powder |
ground black pepper |
2 (14 1/2 ounce) cans chicken broth |
2 (15 ounce) cans white great northern beans, undrained |
1 (15 ounce) can cannellini white kidney beans, undrained |
1 (4 ounce) can diced green chilies |
1 cup finely chopped onion |
2 tablespoons minced garlic |
2 teaspoons chili powder |
2 teaspoons ground cumin |
2 teaspoons dried oregano |
1 teaspoon ground red pepper |
3 -5 dashes tabasco sauce or 3 -5 dashes hot pepper sauce |
Directions:
1. Preat oven to 350 degrees.
2. Season both sides of the chicken breasts, with some of the garlic powder, onion powder, and black pepper.
3. Arrange in a greased 13x9x2-inch baking pan.
4. Bake for 30 minutes in the 350 degree oven; remove from pan and set aside to cool for just abit.
5. When cooled some-what, slice and cut into small pieces.
6. In a Dutch oven, (or large soup kettle) add the cut-up chicken, chicken broth, northern beans, cannellini beans, diced green chiles, chopped onions, minced garlic, chili powder, cumin, oregano, cayenne pepper and tabasco.
7. Bring to a boil, then reduce heat to a simmer.
8. Cover pot, and simmer for 1 hour, and serve.
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