Creamy White Chicken Cilantro Soup |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 1 |
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Ingredients:
2 small chicken breasts boiled, shredded |
1 1/2 teaspoon(s) garlic, minced |
2 can(s) chicken broth |
1 can(s) navy beans, drained and rinced |
1 can(s) 4 oz green chilies, undrained |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1 teaspoon(s) ground cumin |
1 teaspoon(s) cilantro |
1/2 teaspoon(s) ground oregano |
1/4 teaspoon(s) cayenne pepper |
1 cup(s) sour cream |
1/2 cup(s) whipping cream |
4-cheese mexican cheese mix |
green onins, chopped |
Directions:
1. In large saucepan, sauté chicken, onion and garlic in oil. Add beans,
2. broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer,
3. uncovered, for 30 minutes. Stir in sour cream
4. and cream. Continue to heat until hot. Top with shredded cheese and green onions.
5. Serve with green salad and jalapeno cheddar biscuits.
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