Santa Fe Chicken And White Bean Soup

  1. Drain soaked beans. Combine in large soup pot with 8 cups chicken broth. Bring to boil; cover and simmer 1-1/2 to 2 hours or until tender.
  2. Combine oregano, parsley, 4 tsp salt, cumin, garlic powder, onion powder, paprika, chili powder, pepper, cayenne, and red pepper flakes in bowl. Set aside.
  3. In large saucepan, heat butter and oil; add onion, bell pepper, celery, 1/2 Tblsp garlic and a third of the reserved seasoning mix. Saute over medium heat about 5 minutes. Add another 1/2 Tblsp garlic and another third of the seasoning mix. Continue sauteing until celery is tender. Add remaining 1/2 Tblsp garlic, seasoning mix and 2 to 3 Tblsp flour; cook 5 to 7 minutes longer. Whisk in remaining 3 cups chicken broth, cooking til thickened.
  4. Add cooked beans and their broth, chicken and green chilies; heat til chicken is just cooked done, about 5-6 minutes.
  5. Serve in bowls with garnishes.

great northern beans, chicken broth, oregano, parsley, salt, ground cumin, garlic, onion powder, paprika, chili powder, white pepper, cayenne pepper, red pepper, butter, olive oil, onions, green bell peppers, celery, garlic, flour, chicken breast, green chilies, havarti cheese, sour cream, cilantro

Taken from www.food.com/recipe/santa-fe-chicken-and-white-bean-soup-285464 (may not work)

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