Friday, April 30, 2010

White Bean Chili

I am sad to say it is still 'soup weather' in Utah. The good news is I have a great pantry soup recipe to share with you. I was asked to be a judge at a cooking contest, when I tasted this soup I just wanted to stop and eat a bowl. I gave it a blue ribbon. Use rotisserie chicken and this soup comes together in minutes.

White Bean Chili

2 cups chopped cooked chicken breast
1 ½ cups chicken broth
1 can (15 oz) Cannellini Beans, drained and rinsed
1 package (9 oz) frozen shoe peg white corn
1 can (7 oz) salsa verde
¼ cup chopped cilantro

Mix chicken, broth, beans, corn, and salsa verde in a 3-quart saucepan.  Heat to boiling, reduce heat, cover and simmer 15 minutes.  Stir in cilantro.  Thin with additional chicken broth if desired.  Garnish with sour cream and/or guacamole.


Kayte said...

This looks delicious, and I am all for soup in any kind of weather! I have never had white shoe peg corn before, so will need to look for that and give this a try...always up for tasting a new ingredient at least once. This looks delicious.

Leslie said...

I'm with Kayte...this looks so good! I have some cannellini beans soaking and this is at the top of the list of things to make with them!