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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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It's cold and windy today and I wanted something to warm us up. My friend PaulaG sent me some Green Chile Powder so I wanted to use it. This soup has got a lot of heat to it so stay away from it if you don't like hot spices. We do and it was just what I was looking for. Ingredients:
1 tablespoon olive oil |
1 cup onion, chopped |
1 jalapeno pepper, seeded and chopped |
4 garlic cloves, chopped |
1 chipotle chile in adobo, seeded and chopped |
2 (15 ounce) cans great northern beans, drained and rinsed |
1 (15 ounce) can great northern beans, drained, rinsed and mashed |
1 cup cooked chicken, shredded |
4 cups low sodium chicken broth |
1 cup water |
3/4 cup 2% low-fat milk |
2 tablespoons lime juice |
1 tablespoon southwest dried chipotle powder (mrs. dash) |
2 teaspoons green chili powder |
1 teaspoon cumin |
1 cup mozzarella-parmesan cheese blend (optional) |
salt and pepper |
Directions:
1. Heat olive oil in a stew pot over medium heat.
2. Add onions and jalapeno peppers and cook for 5-8 minutes or until onions and pepper are tender.
3. Add garlic and chipotle pepper the last couple of minutes and cook.
4. Add chicken broth, water, milk, chicken, mashed beans, whole beans, seasoning mix and lime juice.
5. Season with salt and pepper to taste.
6. Bring to a boil.
7. Reduce heat and simmer for 25 minutes.
8. If using the cheese add to soup just before serving.
9. *If you want your soup thicker, mix 1 tablespoon cornstarch with 1 tablespoon water. Add to soup and cook another 5 minutes.
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