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Halloween: Witches' Brew Chicken Soup

Source of Recipe


Southern Living, October 2001



List of Ingredients



• 1 Tbsp butter or margarine
  
• 4 skinned and boned chicken breast halves, chopped
  
• 1 large onion, chopped
  
• 3 carrots, chopped
  
• 2 cloves garlic, minced
  
• 2 (14-ounce) cans low-sodium chicken broth
  
• 1 Tbsp chicken bouillon granules
  
• 1 tsp ground cumin
  
• ¼ tsp ground red pepper
  
• 3 (16-ounce) cans Great Northern beans, rinsed, drained, and divided
  
• 1 (4.5-ounce) can chopped green chiles
  
• 2 Tbsp all-purpose flour
  
• ½ cup milk
  
• ¼ cup chopped fresh cilantro
  
• Toppings: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon
  






Instructions



1. Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and sauté 10 minutes. Stir in broth and next 3 ingredients.
   
   
2. Bring to a boil; reduce heat and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.
   
   
3. Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.
   
   Makes 12 cups.