I made white bean, chicken and chili soup last night with whole wheat popovers. I will give you the recipe for the soup only- because for some reason the popovers didn't work. They weren't as airy as usual, maybe next time I should combine the whole wheat flour and regular flour? Maybe I should just stick to the regular popover recipe since we know it works. Anyway -enough about what didn't work lets talk about this great soup. This is one of the recipes in my recipe box that has a special "kids like" smiley face next to it. Everyone likes it its full of cannelini beans, 3 cans to be exact, lots of corn and chicken. I believe I originally found this recipe in Wondertime magazine. Enjoy!
White Bean, Chicken and Chili soup
1 tablespoon olive oil
2 onions, diced
4 garlic cloves, chopped
1/4 teaspoon oregano
1 pinch of cayenne
1 pinch of allspice
2 (4 ounce) cans chopped green chillies
2 pounds, chicken breast, diced
4 cups of chicken broth (32 ounce box)
3 (15 ounce) cans white beans, 2 drained and 1 with liquid
1 (16 ounce) bag of frozen corn
8 ounces of shredded Monteray Jack cheese
salt to taste
Heat oil in a large pot over med-high heat and saute onions until translucent, add the garlic, spices and diced chilies and saute for one more minute.
Add diced chicken and broth and simmer until the chicken is opaque, about 15-20 minutes.
Add beans, corn and half the cheese, and simmer another 15 minutes.
Taste for salt and serve topped with remaining cheese
“Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAid, Red Star Yeast and Le Creuset” in your blog post.