Friday, November 21, 2014

Creamy White Chicken Chili

This soup is always a hit with our guests at
Bread of Life Community Kitchen.

  • Prep: 10 Minutes 
  • |
  • Cook: 20 Minutes 
  • |
  • Total:30 Minutes
  • 1 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 (4 ounce) can chopped green chiles, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 2 (16 ounce) cans BUSH’S® Great Northern Beans
  • 1 (14.5 ounce) can chicken broth
  • 1 1/2 cups finely chopped cooked chicken breast
  • Shredded Monterey Jack cheese (optional)
  • Sour cream (optional)

  1. In large skillet, cook onion in olive oil until transparent. Add chiles, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add cooked chicken; cook until hot.
  2. Garnish with cheese, sour cream and salsa, if desired.

At the Soup Kitchen the sour cream isn't an extra, its a must. We like to add it before the soup boils. This adds a nice creamy texture. 
Sometimes a can of Rotel can add a nice kick if your in the mood for it. 

#bush's #dinner #chili #souprecipe #soupkitchen #recipe