345. Chicken Chili Soup. Click the picture for recipe!
Tender white meat and dark meat chicken seasoned beautifully with creamy white beans in a savory broth.
Ingredients
- Bone In Chicken Breasts
- Bone In Chicken Thighs
- Bush's White Beans
- Diced Carrots
- Diced Celery
- Morton Iodized Table Salt
- McCormick Ground Black Pepper
- Kitchen Basics Beef Stock
- Canned French Onion Soup With Onions
- Sliced Green Chilies
- Sour Cream
- Badia Chopped Dillweed
- Chopped Chives
- Pompeian Robust Extra Virgin Olive Oil
- Butter
Directions
- Heat a pan on medium high heat and add some olive oil and butter. Toss in your sliced green chilies, season your chicken with salt and pepper and cook on both sides with a lid on for about 8 minutes or until chicken is cooked through. Take chicken and chilies out and set aside on paper towels to rest and soak up the excess oil.
- Heat a pot on medium high heat and pour in some beef stock and a little water. Bring to a boil. Toss in your diced carrots and celery and cook while occasionally stirring for about 5 minutes.
- As your water starts to evaporate pour in a little french onion soup and a little more water. Continue cooking occasionally stirring for about another 5 minutes or until your soup reaches a nice consistency. Pour your soup into a bowl for serving.
- In the same pot on medium high heat pour in your canned beans. Heat while turning for about 4 minutes.
- Pour your beans into your bowl of soup, break your chicken apart from the bones and add your chicken and chilies. In a small bowl mix together some sour cream and chopped dill.
- Place a spoon full of your sour cream mixture on top, garnish with your chopped chives. Enjoy! #recipesbyvance
Recipe by Vance Harris
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Tender white meat and dark meat chicken seasoned beautifully with creamy white beans in a savory broth.
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