I’m sure my description of this soup both piqued your interest and wet your palate. As I mentioned yesterday, this soup is incredibly easy to make and it is a huge hit with everyone, non soup people alike!
Thanks again to Martha and Dan (who I’ve never met) for bringing this soup into my life.
Presenting Dan’s White Bean Chili Chicken Soup:
Prep Time: 5 min.
Cook Time: 30 min.
1 package of boneless chicken breast (I used the tenders, Dan uses 4 large breasts).
2 (15 oz) cans of white beans of your preference (navy, cannellini, northern, etc.)
1 (28 oz) large can of stewed or diced tomatoes
1 very small can of chopped chilies
1 medium onion
1 cup of salsa
8 oz grated monterey jack cheese or if you like spicy, pepperjack cheese)
1-2 tsps of salt to taste
1-2 tsps of chili powder to taste
Dice your onion and add it to a large soup pot. Saute with olive oil until translucent. Cut chicken into bite size pieces and add to the pot. Subsequently, add all the other ingredients. Give soup a good stir and bring to a boil. Then turn down the heat and cover for about 30 min stirring occasionally. Serve, garnish and enjoy!