Dick's White Chili With Chicken and Broccoli (Bean Soup) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This delicious soup was tweaked by our friend Dick and delivered to us one night when I was recovering from a hospital stay along with some cornbread and a salad. Ingredients:
3 boneless skinless chicken breasts |
1 medium onion, diced |
2 teaspoons garlic, minced |
2 (15 1/2 ounce) cans great northern beans, with liquid |
1 (15 1/2 ounce) can black beans, with liquid |
1 (4 ounce) can mild green chilies, without liquid (or jalapeno) |
16 ounces frozen broccoli |
2 tablespoons garlic oil |
1 ounce butter |
1/2 teaspoon cajun seasoning (or creole) |
1 teaspoon salt |
1 teaspoon oregano |
1 teaspoon dried thyme |
1/2 teaspoon black pepper |
1 teaspoon basil |
1 tablespoon worcestershire sauce |
12 ounces chicken broth |
1 cup sour cream |
1/2 cup fat-free half-and-half |
1/2 cup chardonnay wine (or other dry white wine) |
Directions:
1. Season the chicken with Cajun seasoning.
2. Put oil and butter in a large skillet over medium heat.
3. Add the chicken and sauté 7 minutes per side.
4. Remove the chicken and cut into 1-inch cubes.
5. To the pan, add the diced onion and chopped garlic.
6. Sauté them until the onion is translucent and not browned.
7. Place the chicken in a large pot.
8. Add the white and black beans, chili, onions, garlic, seasoning, the chicken broth, Worcestershire sauce, and wine.
9. Stir well.
10. Cover and cook for 15 minutes (over medium heat) stirring occasionally.
11. Add the broccoli.
12. Bring back to a boil; then reduce heat and simmer 7-9 minutes, or until broccoli is tender crisp.
13. Remove from heat, stir in the sour cream and half and half.
14. Good with corn bread.
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