Description
hearty chicken, beans, and veggies simmer together with warm spices for a comforting fall soup recipe.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 stalks celery, diced
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp cumin
- 1 tbsp onion powder
- 2 tsp salt
- 2 tsp fresh ground pepper
- 2 lbs boneless, skinless chicken breasts, cooked & shredded
- 3 cans Luck’s Mixed Beans, drained & rinsed
- 1 small can of mild green chilis
- 2 quarts chicken stock
- 8 ounces cream cheese
Instructions
- In a large Dutch oven, saute diced onions and celery in olive oil over medium-high heat. After a few minutes, add your garlic and spices—dump in chicken, beans, and green chilies, followed by 2 quarts of chicken stock. Simmer with the lid on. I like to simmer mine for at least 20 minutes. Stir in cream cheese just before serving.
- *This recipe can also be made in a slow cooker — pour everything in and set it to low for 6-8 hours, or high for 3-4 hours.*
Notes
Topping Ideas
- Grilled corn
- Avocado or Guacamole
- Green Onions
- Cilantro
- Sour Cream
- Lime wedge
- White Cheddar Cheese
- Salsa
- Salsa Verde
Nutrition
- Serving Size: 10
