4 skinned and boned chicken breast halves, chopped
1 large onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14-ounce) cans low-sodium chicken broth
1 tablespoon chicken bouillon granules
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
1 (4.5-ounce) can chopped green chiles
2 tablespoons all-purpose flour
1/2 cup milk
1/4 cup chopped fresh cilantro
Toppings: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon
How to Make It
Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients.
Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.
Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.
This was amazing! I followed the recipe except I used half the amount of chicken breast. I don't think four chicken breasts are needed. I froze the leftovers which were great heated up. I will definitely make this again!
This soup is amazing! The plan was to freeze half but it was so good we couldn't wait to dive in for more the next night. So making more today :-) made according to recipe except I replaced the chicken bouillon with 2 cups extra chicken broth, no extra salt added. Topped with cheddar cheese, sour cream, and fresh cracked pepper. Yum yum YUM!
Great recipe! I love the idea of using mashed beans to thicken instead of cream. I use leftover rotisserie chicken from the grocery store deli because that is what I had on hand. I only used two cans of beans but added tomatoes, celery and corn. I used more chiles and cayenne to kick it up a notch! This soup is super high protein and yummy!
This recipe also works great with leftover turkey bits & pieces after Thanksgiving. My grandma makes this every year with the leftover turkey, it's amazing! It saves us from eating endless turkey leftover sandwiches. We use two cans great northern beans, and one can of garbanzos, and we sometimes skip the cilantro. (not huge cilantro folks) I totally agree with maryberkley, it's even better on day 2.
After trying this soup one time, my husband and I agreed it's one of our favorites. Our toddler loves it too.
I made it per the recipe, however I used pre-made chicken that i had on hand so that I could have a vegetarian version for me and a meat version for my husband and son. This soup is warm, hearty and flavorful. Not at all spicy.
My boyfriend and I both really liked this soup although we both thought it was a bit too spicy for our taste. I think next time I'll reduce the amount of green chiles. It was very easy to make. My boyfriend really likes biscuits so I served this with Cooking Light's Sour Cream, Cheddar and Green Onion Drop Biscuits. Yum!
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