White Chili Soup

The White Chili Soup Recipe Speed up this recipe by substituting canned beans...you’ll need about three, 15-ounce cans. No soaking required.

Serves 6 to 8.

16-oz. pkg. dried Great Northern beans
2 lbs. boneless, skinless chicken breasts, cubed
14-1/2 oz. can chicken broth
1 c. water
1 onion, chopped
3 cloves garlic, minced
2 4-oz. cans chopped green chiles
2 t. ground cumin
1-1/2 t. cayenne pepper
1 t. dried oregano
1/2 t. salt
Garnish: shredded Monterey Jack cheese, chopped green onions

Cover beans with water in a large soup pot and soak overnight; drain.

Combine beans with remaining ingredients except garnish in a slow cooker and stir.

Cover and cook on low setting for 10 to 12 hours, or on high for 5 to 6 hours, stirring occasionally. Garnish individual portions as desired.

White Chili Soup Recipe
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