This is an easy “set it and forget it” soup. I personally like to make it in my crockpot and serve it with warm cornbread.
Ingredients:
1 Onion, chopped
1 TBSP Olive Oil
3 Cups Chicken Broth
3 15.5oz cans Great Northern Beans (drained and rinsed)
2 Cups cooked chicken (shredded)
1 4oz can Diced Green Chilis (drained)
1 tsp Ground Cumin
1/2 tsp Garlic Powder
3/4 tsp Dried Oregano
1/8 tsp Pepper
3/4 cup Sour Cream
1.5 Cups Monterey Jack Cheese (shredded)
Optional: Tabasco Sauce
Directions:
- Sautee onion until soft and throw everything except the sour cream and cheese in the crockpot.
- About 15 minutes prior to serving add the sour cream and cheese and stir until melted.
Notes:
Servings: 6-8, 2 cup servings
Prep time: 30 minutes (that includes cooking the chicken)
Cook time: 4 hours high, 6 hours low in a Crockpot
Total time: 4-6 hours, or 45 minutes stovetop.
Other:
– I like to use frozen chopped onions to make it quick and easy.
– Season with love, not a measuring spoon.
– It’s really easy to shred your chicken using a handheld or stand mixer. Or you can grab a rotisserie chicken.
– Having a crockpot with a saute/brown/book setting is awesome!
