Thursday, June 4, 2009

White Chili with Chicken

Everybody has their own recipe for white chili. The gardener says that he has never tasted one that he really likes - except this one. We had this last night with some crusty bread and it was wonderful---

2 cups chicken breast - I use a rotaisserie chicken and break it apart
1 medium onion - diced
2 cans chicken broth
2 cans cream of chicken soup - I use the lowfat kind
1 can Great Northern Beans
2 cans Butter Beans - take a fork and mash one can before adding it to the soup
1 1/2 tsp white pepper
1 1/2 tsp garlic powder
3 T olive oil
2 4oz cans of mild green chilies
2T hot sauce - I use 3 packages of Taco Bell mild sauce (from the restaurant) -( this is what makes this soup so good!) and about 2-3 drops of a good hot sauce.
2 T fresh cilantro - (from my herb garden)

Saute the chicken breast and diced onion in the olive oil and add the garlic powder and white pepper. Add remaining ingredients and simmer about 20 minutes.

Serve with crusty bread and top with grated mozzerella cheese.



Mary Anne said...

This was delicious. I didn't have any of the Taco Bell sauce but did have Tabasco hot sauce. This recipe is definitely a keeper.