When the weather starts to turn colder, I immediately am in the mood for all things that will bring warmth. Pumpkin spice lattes, cozy sweaters and satisfying soups. My mom used to make this recipe so it’s been a favorite of mine for many years. I am not one to make dinner seven nights a week so I love recipes like this that I can make a big batch of and freeze. Enjoy!
Ingredients:
- Three 4-ounce cans of white beans (drained)
- Two 7-ounce cans of diced green chiles
- ¼ cup butter (½ stick)
- 1/3 cup flour
- Four cups chicken broth
- Three cups half & half
- Four cups shredded cooked chicken (about 4 breasts but I buy the rotisserie chicken because it’s so easy!)
- One Tablespoon Chili Powder
- One Tablespoon ground cumin
- ½ teaspoon pepper
- Two teaspoons salt
- Optional: Sour cream, cheddar cheese, sriracha, tortilla chips, chopped onion (about ¼ an onion but depends on how much you prefer)
What To Do:
- Melt butter in large pot
- Add onions (optional to use) and sauté about 15 minutes
- Add flour and stir for 5 minutes
- Whisk in chicken broth
- Whisk in half & half
- Simmer for 20 minutes until thickened
- Add the chicken, chiles, beans, chili powder, cumin, salt & pepper
- Simmer another 20 minutes
- Top with sour cream, siracha, cheese, tortilla chips (one or all of these!)
- Serve and Enjoy!
Read more of Stephanie’s contributions to allmomdoes here.
