White Chili (Football Soup)

White Chili (Football Soup)

Time: 35 mins


  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 (4 ounce) cans chopped mild green chilies
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1/4 teaspoon cayenne pepper
  • 3 (16 ounce) cans great northern beans, undrained
  • 6 cups chicken stock or 6 cups canned chicken broth
  • 4 cups chopped cooked chicken, to taste
  • 3 cups grated monterey jack cheese (about 12 oz.)


  • 1 Heat oil in large pot over medium high heat.
  • 2 Add onions and saute until translucent, about 10 minutes.
  • 3 Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
  • 4 Add undrained beans and stock and bring to a boil.
  • 5 Reduce heat and add chicken and cheese to chili and stir until cheese melts.
  • 6 Season to taste with salt and pepper and ladle into bowls.
  • 7 FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.
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