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 I bought years ago. 

This white bean chicken soup can easily be doubled for entertaining. 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. 

• 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 of 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 use only one onion. If the chicken soup is too thick, you can add water or extra chicken broth when reheating. 


Directions: 

Melt butter in a large pot over low heat. Add carrots, 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 for 10 additional minutes, stirring frequently. Stir in cilantro (optional).