
Ingredients 1 can or bottle of chicken or leftover cooked chicken or turkey meat | |
Instructions In a large saucepan, saute onion, garlic powder (add fresh garlic, if using, at the last minute so it doesn't burn) and (chicken, if using raw meat),in oil until translucent. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and evaporated milk. Garnish with fresh cilantro, if desired, but I don't really like cilantro with this (can't believe I'd say such a thing!). Serve immediately. This is especially good served with tortilla chips or cornbread. Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or evaporated milk yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you'll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and milk until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve. | |
from melskitchencafe.com & adapted by Kristine Hipps |