I made this chicken soup for my friends and their children on Halloween and it was a big hit! So yummy and so easy.
Witches Brew Chicken Soup
makes: 12 cups
1 tbsp. butter
4 skinned and boned chicken breast halves*
1 large onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14 oz) can low-sodium chicken broth
1 tbsp. chicken bullion granules
1 tsp. cumin
1/4 tsp. ground red pepper
3 cans Great Northern beans, rinsed, drained and divided
1 can chopped green chilies
2 tbsp. all-purpose flour
1/2 cup milk
1/4 cup chopped cilantro
Suggested Toppings: shredded cheddar, sour cream, sliced green onions, cooked and crumbled bacon
- Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, saute 10 minutes. Stir in chicken broth and next 3 ingredients.
- Bring to a boil; reduce heat and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.
- Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat and stir in cilantro. Serve with desired toppings.
* For the chicken, I bought chicken breasts on the bone and boiled them for about 30 minutes to cook fully. Then, I removed the skin and bones and tore the chicken into small pieces.