Friday, November 1, 2013

Soup Weather

When the outdoors begins to look like this, all damp and chilly:
 
 
It is time to get some soup on the stove!
 
Here's a Chicken Chili to warm the kitchen and some little Pickles' tummies!

Chicken Chili

2 chicken breast, cooked and cubed
1 1/2 cups Great Northern beans*
1 1/2 cup black beans*
1 1/2 cup pinto beans*
1 quart chicken broth
1 cup corn
3 Tablespoons (approx. half of a 4.5 oz. can) chopped green chilies
1 teaspoon salt**
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon black pepper

Combine all ingredients in soup pot and simmer until nice and hot and the flavors mingle. If more liquid is needed, some water may be added.

 
*If you want to used canned beans, simply substitute 1 15 oz. can for each bean variety.  Simply rinse well and drain before adding to soup.
 
**adjust salt as needed depending on the saltiness of the broth
 

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