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    • #336470

      2 lbs frozen chicken breasts, I used 3 large boneless skinless chicken breasts
      2 yellow onions, chopped into 1/2″ pieces
      6 cloves garlic, minced
      6 cups cooked great northern beans, or 4 cans
      2 cups frozen corn kernels
      1 1/2 cups chopped roasted green chili, frozen green chili works as well
      3 cups water
      1 tablespoon chicken base or bouillon, I used Better than Bouillon Chicken Base
      2 teaspoon kosher salt
      1 teaspoon freshly ground black pepper
      1/2 teaspoon cayenne pepper
      2 teaspoon cumin
      2 teaspoon oregano
      1 1/2 cup sour cream
      1/2 cup heavy cream

      In a large crockpot **used a large 6 quart Crock-pot (or a large stockpot on the stove), combine all ingredients except for the sour cream and heavy cream. stir a bit to combine the spices with all of the liquids and then cover with the lid. simmer on low for 6-7 hours, just until the chicken is tender and can be easily shredded.

      When the chicken is cooked through, remove to a plate and shred with tongs, leaving it in bite-size chunks. Place the chicken back in the crockpot and turn off the slow cooker. Place the sour cream and heavy cream in a small bowl and add about 1/2 a cup of the soup broth.

      Whisk together until smooth. Pour the cream mixture into the rest of the soup and stir to combine.

    • #449264

      Sounds great for a cold evening meal.

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