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".
