Creamy White Chicken Cilantro Soup

Aunt Sheryl

Yield: 1 serving
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  • 2 small chicken breasts boiled, shredded
  • 1 1/2 teaspoon(s) garlic, minced
  • 2 can(s) chicken broth
  • 1 can(s) navy beans, drained and rinced
  • 1 can(s) 4 oz green chilies, undrained
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) cilantro
  • 1/2 teaspoon(s) ground oregano
  • 1/4 teaspoon(s) cayenne pepper
  • 1 cup(s) sour cream
  • 1/2 cup(s) whipping cream
  • 4-cheese mexican cheese mix
  • green onins, chopped


  1. In large saucepan, sauté chicken, onion and garlic in oil. Add beans,
  2. broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer,
  3. uncovered, for 30 minutes. Stir in sour cream
  4. and cream. Continue to heat until hot. Top with shredded cheese and green onions.

  5. Serve with green salad and jalapeno cheddar biscuits.
February 2012

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

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