White Chili Football Soup

Steps on how to prepare a White Chili Football Soup recipe

Time

35 minutes

Servings

1

Calories

355.5

    Ingredients

  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 (4 ounce) cans chopped mild green chilies
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1/4 teaspoon cayenne pepper
  • 3 (16 ounce) cans great northern beans, undrained
  • 6 cups chicken stock or 6 cups canned chicken broth
  • 4 cups chopped cooked chicken, to taste
  • 3 cups grated monterey jack cheese (about 12 oz.)

    How to make it

  1. 1. STEP

    Heat oil in large pot over medium high heat.

  2. 2. STEP

    Add onions and saute until translucent, about 10 minutes.

  3. 3. STEP

    Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.

  4. 4. STEP

    Add undrained beans and stock and bring to a boil.

  5. 5. STEP

    Reduce heat and add chicken and cheese to chili and stir until cheese melts.

  6. 6. STEP

    Season to taste with salt and pepper and ladle into bowls.

  7. 7. STEP

    FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.

    Ingredients

  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 (4 ounce) cans chopped mild green chilies
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1/4 teaspoon cayenne pepper
  • 3 (16 ounce) cans great northern beans, undrained
  • 6 cups chicken stock or 6 cups canned chicken broth
  • 4 cups chopped cooked chicken, to taste
  • 3 cups grated monterey jack cheese (about 12 oz.)

    Tags

    POULTRY

    CHEESE

    BEANS

    MEAT

    < 60 MINS

    EASY

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