Erin’s Green Chili Chicken Soup

A fan of SFFS (Hi Erin!) sent in this recipe for her Green Chili Chicken Soup. She actually sent it to me quite some time ago and I'm just now putting it up to share. I had it in the line up of recipes to post and every time I came across it, my mouth watered....you know us and mexican food around here. This soup is SO good!! Before the warm weather hits, you've got to make this! Erin hit the jack-pot with this recipe!!

Erin’s Green Chili Chicken Soup

2-3 cloves of garlic
1 lb. boneless, skinless chicken breast (around 4-5 breast) cut into bite size chunks
1 TB. oil
1 med. onion chopped
2 cans Northern White beans (rinsed and drained)
1 (14oz) chicken broth
2 small cans green chilis
1 tsp. salt
2 tsp. oregano
1/2 tsp. pepper
16 oz container sour cream
2 cups milk
cayenne pepper (optional)
Monterey Jack cheese - shredded

Saute onion, garlic, chicken in oil in soup pot until chicken is white and looks mostly cooked.Add beans, chiles, broth, spices. Let simmer for 30 minutes. On low heat, add sour cream & milk - let it warm back up.

Serve in individual bowls with the cheese and cayenne pepper.

The usual suspects...

Saute the onion and garlic for a bit. Then....

..throw in the chicken chunks. Cook until the chicken looks mostly done.

Like this.

Rinse the beans....then throw them in the pot along with the chilies, broth and spices.

Give it all a stir then add...

the sour cream and milk.

Let it heat up then serve it with some warm mexican cornbread. Yummy!!

Aren't these cute? They're called "chowder lugs" and they are made by the now 

defunct Vernon Kilns Pottery Company. I just love them. This pattern is called 

"1860". Each piece depicts a scene from the Civil War era. I have a large 

collection of this pattern....but these "chowder lugs" are my favorite.

I think I just like saying "chowder lug".