Wednesday, September 22, 2010

White Chili

This is a really good soupy soup.
You can find several variations of it and here is mine.

2 T. olive oil

1 onion-chopped

2 garlic cloves-squeezed through a press

3/4 C. chopped celery

@ 4 cooked, boneless chicken breasts, shredded or chopped

1 large can of chicken broth (48 oz. or so)

2 C. water

2 tsp. ground cumin

1 tsp. dried oregano

couple good shakes of cayenne pepper

1 large jar of great northern beans (I use Randalls in a jar-48 oz.)

Heat the olive oil in a large pot over medium heat and saute onion, garlic and celery for @ 10 minutes or until tender.

Add, chicken (in this instance I used a can of chicken breast-one of the tall short ones)
chicken broth, water, cumin,oregano and cayenne pepper.

Mash or blend about 1/3 of the beans to thicken the broth and add it and the beans.
I also added a mixture of 2T.flour and 1/2 C. water to thicken it as well, although not necessary.

Bring it to a boil and then reduce the heat to low and simmer about 30 minutes.

Serve with your favorite cheese, crackers, bread or cornbread,etc.
We grate up sharp cheddar.


  1. looks like the perfect cool fall day meal

  2. It is quite tasty, although not so pretty.

  3. Beautiful picture--makes me hungry!

  4. Looks like a wonderful soup...I have been searching some new soups to try for fall...

    I have been away a long time and am trying to catch knitting is just beautiful. I love your sweater...I saw the book about knitting from the toes up...wondered how that would be...looks great. I really like knitting two socks at at time too. I do that...but separately. I have not picked up my needles in a long is time I get back to it.

    Have a beautiful day my friend,
    Joyce Marie