Chili, Chicken Bean Soup
Yield: 8-10 servings or about 12 cups
Cook Time: 40 minutes
Tips: Eat some now, freeze some for later!
Suggestion: Delicious topped with Croutons and/or shredded cheese.
  • 1 tablespoon butter
  • 4 skinned and boned chicken breast halves, shredded or cubed into bite-size pieces
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 2 garlic cloves, minced
  • 2 (14-oz.) cans chicken broth
  • 1 chicken bouillon cube or 1 tablespoon chicken granules
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • 3 (16-oz) cans great Northern beans, rinsed, drained, and divided
  • 1 (4.5-ounce) can chopped green chiles
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/4 cup fresh cilantro, chopped
In a large soup pot, melt butter on medium-high heat. Once butter is melted, add chicken, onion, carrots and garlic and sauté for 10 minutes or until no pink is left in chicken, stirring occasionally. Stir in broth, chicken bouillon cube (or chicken granules), cumin and red pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in 2 cans of beans and green chiles.

In a small bowl, mash remaining can of beans with a fork. In a separate small bowl, whisk together flour and milk, then stir milk and flour mixture into mashed beans. Gradually add bean mixture to soup mixture, stirring constantly until well blended.

Cook 10 minutes or until thickened. Remove from heat, then stir in cilantro. Garnish top with as croutons (homemade or prepackaged) and/or shredded cheese.