Ingredients:
32 oz Water
3 cups Chopped Onion
4 cups White Beans (dried)
1/4 cup Chili Powder
4 Tbsp Cumin
16 oz can diced Green Chiles
10 Chicken Bullion Cubes
12 oz Corn (canned or frozen)
3 cups chopped or shredded Chicken Breast (or dark meat)
1 Tbsp Paprika
2 Tbsp Parsley
1/2 tsp Thyme
1/2 tsp Oregano
2 Bay Leaves
1/4 cup Butter
1 pint Heavy Whipping Cream
Crunchy Tortilla Chip Strips & shredded Cheddar Cheese (Optional)
Cook ingredients for 1 1/2 hours. Check to be sure beans are soft, then remove 1 Cup broth and place into a bowl. Add 3 Tbsp Cornstarch & whisk together. Add a little Whipping Cream to cool the broth. Pour back into soup, stirring continually. Add 1/4 cup Butter & pint of Whipping Cream. Serve topped with shredded Cheddar Cheese & Crunchy Tortilla Chip Strips, if desired.
32 oz Water
3 cups Chopped Onion
4 cups White Beans (dried)
1/4 cup Chili Powder
4 Tbsp Cumin
16 oz can diced Green Chiles
10 Chicken Bullion Cubes
12 oz Corn (canned or frozen)
3 cups chopped or shredded Chicken Breast (or dark meat)
1 Tbsp Paprika
2 Tbsp Parsley
1/2 tsp Thyme
1/2 tsp Oregano
2 Bay Leaves
1/4 cup Butter
1 pint Heavy Whipping Cream
Crunchy Tortilla Chip Strips & shredded Cheddar Cheese (Optional)
Cook ingredients for 1 1/2 hours. Check to be sure beans are soft, then remove 1 Cup broth and place into a bowl. Add 3 Tbsp Cornstarch & whisk together. Add a little Whipping Cream to cool the broth. Pour back into soup, stirring continually. Add 1/4 cup Butter & pint of Whipping Cream. Serve topped with shredded Cheddar Cheese & Crunchy Tortilla Chip Strips, if desired.
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