Tuesday, November 6, 2012

SOUP WEEK: White Chicken Chili

Welcome back to SOUP WEEK!

Today I want to introduce you to a different kind of CHILI! It's got a mexican twist & is totally AWESOME! My husband tells our boys that THIS VERY SOUP is why he married their momma. NotEvenKidding.

I guess when you make something with love, it works! 
Enjoy this Election Day,

Day 2:

White Chicken Chli

White Chicken Chili

2 - 12.5oz Can Chicken Breast, drained 
1 Large Jar Great Northern White Beans, undrained
3/4 of a 15-18oz Jar Salsa (I like to use medium Thick & Chunky - any brand)
36 oz Chicken Broth
2 Cups Colby Jack Cheese (or cheddar is fine too)

Toppings - add to your liking
Tortilla Chips
Sour Cream
More Salsa
More Shredded Cheese

1. Place chicken, beans, salsa, chicken broth, and cheese in a large saucepan.
2. Heat on Medium until cheese is melted
3. Serve & top with crushed chips & other toppings to your liking

I have friends who use this as a crock pot recipe...on low.
I have never done that just because it goes together so fast & heats up rather fast as well. If you do choose to put this soup in the crock-pot, wait till you're ready to serve it to add the cheese. It will melt & combine in minutes...no problem!

See ya tomorrow for 
another yummy SOUP recipe!
Michelle & Julie

No comments:

Post a Comment

Printer Friendly View

Related Posts Plugin for WordPress, Blogger...