BooMama is asking for soup recipes today, and I'm thrilled to pass along one of our absolute faves here at The Potter Place. Since this only serves 4, I usually double or triple it. It's great fresh but muy fabuloso a day or two later! White Chicken Chili
2-3 chicken breasts, boiled and chopped
1 can navy beans, undrained
1 can great northern beans, undrained
1 can Rotel, undrained
1/2 tsp. cumin
2 tsp. chili powder
1/2 tsp. garlic powder
1/4 t. thyme
cheddar cheese
Monterey Jack cheese
Combine all ingredients except chicken and cheeses in large pot. Simmer for 30 minutes covered. Add cheese and chicken and simmer for an additional 15 minutes. Serves 4.
Head on over to BooMama's place for more souptacular recipes!
4 comments:
Hi! I don't know how you found my blog, but thanks for stopping by! And of course, I had to come see your place and ~looky~ a white chili recipe that I think my husband might enjoy this time, being as we love Ro-Tel tomatoes! The other recipes I've found just haven't been spicy enough for these former New Mexicans, but this one just might do it. Thanks!
You are so right....some soups are just better the 2nd or 3rd day! I am loving all these recipes!
Yumm!!!!!!!! Hey I got my MT book in the mail (yes I ordered one!) and so I can give yours back to you! (I get a two week break over Christmas and plan to get some tests taken...I've finished ch 2 now I just need to take the test!
im stealing your recipe, mmmmm yummm
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