With the beginning of the cooler weather comes warm soups, stews and chili. I am a soup lover. The warmth they bring and the richness, just give me a good piece of bread and I am one happy girl. I also love the ease of making soups, stews and chili. Many can be made in a crock pot and most are even better the second day.
- 3 (15 oz.) Cans White Cantenelli Beans, Rinsed and Drained or 3/4 Pounds of Dry Beans, Cooked
- 4 cups of Chicken Broth
- 1 Tablespoon of Olive Oil
- 1-2 Cups of Chicken Breasts
- 1 Onions, Chopped or 2 Tablespoons of Dried Onions
- 3 Cloves of Garlic, Minced or 1 Tablespoon of Dried Garlic
- 1 (4 oz.) Can of Roasted Green Chilies, Drained
- 1 Cup of Water
- 1 teaspoon of Ground Cumin
Warm your olive oil in a large pot over medium heat. If you are using uncooked chicken, sprinkle it with salt and pepper and cook for 5-6 minutes until no longer pink. Add onions and garlic to the olive oil and cook until softened, about 5 minutes. Add your remaining ingredients and bring to a gentle boil. Reduce heat, cover and simmer for 30-45 minutes.
If you wish to have a thicker sauce then remove about a cup of beans and hand mash or blend and then return it to the pot. If you will be using dry beans, simply cook them and add them after you cook your onions and garlic.
This recipe is easy to double up for a large crowd or to freeze half the batch for later. To make it extra delicious, serve with sharp cheddar cheese, a small amount of sour cream, a squeeze of lime or avocados.