Witches Brew Chicken Soup

• 1 Tbsp. butter or margarine
• 4 skinned and boned chicken breast halves chopped
• 1 large onion chopped
• 3 carrots chopped
• 2 garlic cloves minced
• 2 (14 oz.) cans low sodium chicken broth
• 1 Tbsp. chicken bouillon granules
• 1 tsp. ground cumin
• 1/4 tsp. ground red pepper
• 3 (16 oz.) cans great northern beans, rinsed, drained and divided
• 1 (4.5 oz.) can chopped green chilies
• 2 Tbsp. all-purpose flour
• 1/2 c. milk
• 1/4 c. chopped fresh cilantro
• Toppings: shredded cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon

1. Melt butter in a large dutch-oven over medium-high heat.
2. Add chicken and next three ingredients and saute 10 minutes.
3. Stir in broth and next three ingredients.
4. Bring to a boil.
5. Reduce heat and simmer, stirring occasionally for 20 minutes.
6. Stir in 2 cans of beans and chilies.
7. Mash remaining can of beans in a small bowl. Whisk together flour and milk and stir into beans.
8. Gradually add bean mixture to soup mixture; stirring constantly.
9. Cook 10 minutes or until thickened.
10. Remove from heat and stir in cilantro.
11. Serve with desired toppings.
12. Make a salad, grab some crusty bread and you've got a complete meal.

butter, chicken, onion, carrots, garlic, chicken broth, chicken bouillon granules, ground cumin, ground red pepper, great northern beans, green chilies, flour, milk, fresh cilantro, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5029 (may not work)