Wednesday, January 28, 2009

White Bean, Chicken, Chili Soup, suggested by Amy

White Bean, Chicken, and Chili Soup, from Wonder Time February 2009

1 tbsp olive oil
2 onions, finely diced
4 cloves garlic, finely chopped
1/4 tsp dried oregano
2 tsp cumin
1 lg. pinch cayenne (optional)
1 lg. pinch allspice
2 (4 oz.) cans diced green chilies
2 lbs boneless, skinless chicken breasts
--you can cook before you dice, or not--
4 cups chicken broth
3 (15 oz.) cans white beans
--2 drained, 1 with liquid--
1 (16 oz.) bag of frozen corn kernels
8 oz. monterey jack cheese
salt to taste

Heat oil in a soup pot over med-high heat and saute onions until translucent, about 5 minutes. Stir in garlic, spices, and chilies and saute for another minute. Add diced chicken and broth, and simmer until the chicken is opaque (if you used raw chicken), about 15 minutes. Add beans, corn, and 1/2 the cheese and simmer another 15 minutes. Taste for salt, and serve with remaining cheese on top.

*I'm using Great Northern Beans, canned corn, and I have no idea what kind of cheese I have in the fridge, so I'll just go with whatever.

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