White Bean Chili Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ½ lb. boneless skin less chicken breasts, diced | |
| 2 tablespoons canola oil | |
| ¼ teaspoon salt | |
| ½ cup finely chopped onion | Washed, peeled and finely chopped |
| ½ cup finely chopped carrot | Washed, peeled and finely chopped |
| ½ teaspoon cumin | |
| ¼ teaspoon dried ground oregano | |
| 4 cups reduced sodium chicken broth | |
| 1 (14 oz.) can evaporated milk | |
| 2 (14 oz.) canned reduced sodium white beans | Drained and rinsed |
| 1/4 teaspoon ground black pepper | |
| ½ teaspoon dried cilantro | |
| 2 tablespoons green chilies, canned diced | |
| ¼ cup green onions | (optional) Washed, trimmed and sliced thin |
| ¼ cup reduced fat shredded Monterey Jack Cheese | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown | |
| 3 | Add the carrots, and onions. Cook until tender | |
| 4 | Add remaining ingredients (except green onions and cheese). Bring to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. | Cook until internal temperature reaches 165°F. |
| 6 | Serve in bowl and top with cheese and green onion. |
Posted in Soup Recipes
