Easy to make and everyone usually loves it. Decided to save this recipe here since people ask for it....
White Chili Soup
3 15 to 15 1/2 oz cans Great Northern, pinto, or white kidney (cannellini) beans, rinsed and drained
2 1/2 cups chopped cooked chicken (3 or 4 poached chicken breast halves)
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow sweet pepper (2 medium)
2 fresh jalapeno chile peppers, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
3 1/2 cups chicken brother
Shredded Monterey Jack cheese
Broken tortilla chips
1. In a 3 1/2 to 4 quart crockery cooker combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth.
2. Cover and cook on low heat setting for 8 to 10 hours or on high heat for 4 to 5 hours. Ladle soup into bowls. If desired, top each serving with some of the cheese and tortilla chips.
White Chili Soup
3 15 to 15 1/2 oz cans Great Northern, pinto, or white kidney (cannellini) beans, rinsed and drained
2 1/2 cups chopped cooked chicken (3 or 4 poached chicken breast halves)
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow sweet pepper (2 medium)
2 fresh jalapeno chile peppers, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
3 1/2 cups chicken brother
Shredded Monterey Jack cheese
Broken tortilla chips
1. In a 3 1/2 to 4 quart crockery cooker combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth.
2. Cover and cook on low heat setting for 8 to 10 hours or on high heat for 4 to 5 hours. Ladle soup into bowls. If desired, top each serving with some of the cheese and tortilla chips.
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