This would be great to feed all the ghosts and ghouls before an evening of trick or treating! It has a little kick to it but the soup can also be great without the green chiles and using RoTel instead. This makes A LOT of soup…this recipe can be cut in half. ENJOY!!
Here’s what you’ll need:
2 Tbsp butter or margarine
4 boneless/skinless chicken breasts, chopped
1 large onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14 oz) cans of low-sodium chicken broth
1 Tbsp chicken bouillon granules
1 tsp ground cumin
1/4 tsp crushed red pepper flakes (optional)
3 (16 oz) cans Northern beans, rinsed, drained, and divided
1 (4.5 oz) can chopped green chiles (optional) (I used RoTel-mexican blend)
2 Tbsp all-purpose flour
1/2 cup milk (I used 2%)
1/4 cup chopped fresh cilantro
- shredded cheddar cheese
- sour cream
- sliced green onions
- cooked and crumbled bacon
Melt butter in a large dutch oven over medium-high heat; add chicken, onion, carrots, and garlic. Saute for about 10 minutes. Stir in broth, chicken bouillon, cumin, and red pepper flakes (optional).
Bring to a boil; reduce heat and simmer. Stir occasionally for 20 minutes. Stir in 2 cans of beans and green chiles (or RoTel).
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 for 10 minutes or until thickened. Remove from heat, stir in cilantro and serve with desired toppings.
I found this recipe from Myrecipes.com 🙂