Brandy's White Chili (Soup)

SOUTH OF THE BORDER WHITE CHILI

Yield: 6 servings ( Serving Size: servings )
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Ingredients

  • T. olive oil
  • 1 med onion chopped
  • 3 cloves fresh garlic minced
  • 2 cans (mexican) Rotel
  • 1 med jalepeno seeded
  • chicken broth 2 cans (i use more)
  • 2 cans green chilies
  • 2 cups shredded cooked chicken (i boil it)
  • 1/2 tsp oregeno
  • 1/2 tsp cumin
  • heaping cilantro
  • 2 cans Northern beans
  • 2 T. lime juice (i use more)
  • Garnish-sour cream, corn chips, monterey jack cheese

Preparation

  1. Boil chicken gently and I use that broth.
  2. Heat oil in a large stockpot over med heat.Add onion, saute 3-5 mins until soft. Add garlic and cook a little longer. Do not brown. Add Rotel and jalepeno. Cook for 10 mins stirring occassionaly. Add chicken broth, green chilies, chicken, oregeno, cilantro, cumin, beans, and lime juice. Cook until heated thoroughly. Season with salt and pepper to taste. Garnish with a dollop of sour cream, chips and cheese in bowl. I add fresh cilantro to my bowl as well.
October 2011

This recipe is a personal recipe added by charlotteram and has not been tested or endorsed by MyRecipes.

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