When I'm feeding a crowd, I always look for recipes that are easy. I first served this white bean chicken soup earlier this fall and I thought it was great. My mother-in-law was such a fan of this easy chicken-based soup that she wanted me to text her the recipe the next day.
I liked this chicken soup so much that I plan to serve it to friends at a holiday gathering later this month for the holiday season. Surprisingly, the recipe originated from a Southern Living kid's cookbook that I bought years ago.
This white bean chicken soup can easily be doubled for entertaining. You could also saute your own boneless chicken and use a rotisserie chicken breast seasoning instead of deboning a chicken from the store. This easy chicken soup takes on a holiday look when you add cilantro for a touch of green.
I hope you enjoy it as much as my family did. It also freezes well.
I liked this chicken soup so much that I plan to serve it to friends at a holiday gathering later this month for the holiday season. Surprisingly, the recipe originated from a Southern Living kid's cookbook that I bought years ago.
This white bean chicken soup can easily be doubled for entertaining. You could also saute your own boneless chicken and use a rotisserie chicken breast seasoning instead of deboning a chicken from the store. This easy chicken soup takes on a holiday look when you add cilantro for a touch of green.
I hope you enjoy it as much as my family did. It also freezes well.
Ingredients:
- 1 tablespoon butter
- 3 carrots, peeled and chopped
- 1 large onion, chopped
- 1 teaspoon bottled minced garlic
- 1 rotisserie chicken, skinned, boned, and coarsely chopped
- 2 (14-ounce) cans chicken broth
- 1 (4.5-ounce) can chopped green chiles
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 3 (16-ounce) cans great Northern beans, rinsed and drained
- 1/2 cup whipping cream
- 1/4 cup chopped fresh cilantro (optional)
**You can double the recipe, but I still use only one onion. If the chicken soup is too thick, you can add water or extra chicken broth on the reheat.
Directions:
- **You can double the recipe, but I still use only one onion. If the chicken soup is too thick, you can add water or extra chicken broth on the reheat.
- Melt butter in a large pot over low heat: add carrot, onions, and garlic. Saute until tender then stir in chicken, chicken broth, green chilies, cumin, and red pepper. Bring soup to a boil over medium-high heat. Reduce heat, cover, and simmer 20 minutes. Place beans in a medium bowl and mash using a potato masher until about half the beans are still whole. Add beans and the whipping cream to the chicken soup mixture.
- Cook 10 additional minutes, stirring frequently. Stir in cilantro (optional).
My time for writing and sharing this blog post is made possible by sponsor, Rivenrun Dental in Richmond, Virginia.
1 comment
Happy Holidays to you.
ReplyDeleteThanks for commenting on the blog. You can always find me on social media and can email me at Leigh@hinessightblog.com