Mexican Chicken Chowder

This rich and creamy chicken soup contains great northern beans, green chilies, sour cream, whipping cream and shredded cheese.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 pound skinless, boneless chicken breasts
• 2 medium onions
• 1 1/2 teaspoons garlic powder
• 1 Tablespoon vegetable oil
• 4, 15 oz. cans great northern beans
• 1, 14 oz. can chicken broth
• 2, 4 oz. cans chopped green chilies
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 cup heavy whipping cream
• 1 cup sour cream
• 1 cup shredded Colby-Jack cheese

Method

Cut the chicken breasts into 1/2" pieces. Chop the onions. Heat the oil in a Dutch oven or stock pot. Saute the chicken with the onions and garlic powder. When the chicken has been cooked thoroughly, add the beans, chicken broth, chilies, cumin, peppers, oregano and salt. Heat through. Combine the sour cream and whipping cream; add to soup along with cheese; heat through over low heat. DO NOT BOIL.

Notes: This recipe makes about 5 quarts.

Number of servings: 8

Submitted By: Lisa Solum
View all recipes by this user