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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is a nice switch from red chili, and really tastes good on a cold day. It can be made with leftover turkey, so keep that in mind with Thanksgiving coming! Ingredients:
1 lb ground beef |
2 large chicken breasts, cooked and diced (or use pre-cooked, diced) |
4 celery ribs, chopped |
1 medium onion, chopped |
1 -2 clove garlic, minced |
2 cans cream of chicken soup |
2 chicken bouillon cubes (or 2 tsp. granules) |
1 teaspoon cumin |
3 cups water |
1 can white beans (navy, or great northern) |
1 can white shoepeg corn (can also use mexi-corn) |
1 can garbanzo beans |
2 cans chopped green chilies (we like it spicier, so add more) |
1 cup sour cream |
monterey jack cheese or mixed mexican blend cheese, grated |
Directions:
1. Brown hamburger.
2. Saute celery, onions and garlic in a little butter.
3. Mix all ingredients together in stockpot and simmer for about an hour.
4. Just before serving, add sour cream and heat until warm.
5. Serve with grated cheese on top.
6. I have done this in my large crockpot, adding the sour cream last& it works great.
7. We like things a little spicier, so I use 3 or 4 cans of green chilies.
8. I also serve the soup with salsa and chips for each to add on their own.
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