Hannah Stanford
INGREDIENTS
1 Large onionDiced
2 Poblano Roasted, skinned and diced
3 Jalapeño Seeded and diced
2 Serrano Seeded and diced
2 Green bell peppersSeeded and diced
3 Cloves garlicPressed or chopped
1 qt Chicken broth
1 pt Half and half
2 Cannelinni BeansDo not drain or rinse, use all that is in the can
1 Bunch of cilantroClean and chop
3 tbsp Cumin
2 tsp Chili powder
2 tsp Garlic powder
3 cups Shredded cooked chickenI like to use breasts and thighs. You can also use canned chicken.
¼ cup Lime juice
DIRECTIONS
1
Sauté together diced green peppers (any green pepper you can find...ie bell, jalapeño, roasted/peeled poblano, Serrano) with diced onion and cloves of chopped garlic.
2
Add cumin, chili powder, garlic powder & salt/pepper to taste.
Add cans of cannellini beans & qt of chicken broth.
Add lots of shredded chicken and chopped cilantro.
3
After simmering 30 minutes turn to low and add a pint of half and half. Bring back to a light simmer. Once you remove it from the heat add the lime juice.
If it’s not thick enough to your liking make a slurry of equal parts flour and cold water and stir into the hot soup. Wait until it thickens.
4
Serve!
Top with sour cream, cilantro & pepper jack.
Ingredients
1 Large onionDiced
2 Poblano Roasted, skinned and diced
3 Jalapeño Seeded and diced
2 Serrano Seeded and diced
2 Green bell peppersSeeded and diced
3 Cloves garlicPressed or chopped
1 qt Chicken broth
1 pt Half and half
2 Cannelinni BeansDo not drain or rinse, use all that is in the can
1 Bunch of cilantroClean and chop
3 tbsp Cumin
2 tsp Chili powder
2 tsp Garlic powder
3 cups Shredded cooked chickenI like to use breasts and thighs. You can also use canned chicken.
¼ cup Lime juice