1 lb boneless skinless chicken breasts, cut into 1/2 in cubes
1 medium vidalia onion, chopped
1 1/2 teaspoon garlic powder
1 Tablespoon vegetable oil
3 cans (15.5 oz) great northern beans, rinse and drain
1 can (14.5 oz) chicken broth or stock (I like to use the carton b/c you can stick the unused in the fridge and it has less sodium)
2 can (4 oz) chopped green chilies
1 teaspoon salt (kosher, not the iodized stuff)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream (can use fat-free half & half)
Monterrey or Pepper Jack cheese to top
In a large skillet, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. If using cooked chicken, saute onions and garlic powder until onions are almost transparent, then toss in the chicken to warm it. Add the beans, broth, chilies, and seasonings and bring to a boil. Reduce the heat and simmer on LOW, uncovered for 30 minutes. Remove from heat; stir in sour cream and heavy cream and and return to low heat until warm.
Top with Monterrey Jack or Pepper Jack cheese...yum!
This soup is hearty, healthy, and delicious. A fall staple soup indeed...
From one of my favorite blogs, Recipe courtesy of mytartelette.com
sauteed thick cut bacon, sliced thin
In a large stock pot, heat the oil over medium heat. Add the cubed squashed and saute for 2-3 minutes or until they start to slightly carmerlize. Add the garlic and saute one minute, stirring often to prevent it from burning (or it will become bitter). Add the chicken stock and thyme and bring to a boil. Lower the heat and cook, covered for about 3o minutes or until the squash is tender. With an immersion blender*, puree the soup in the pot until smooth. If using a food processor or blender, let the soup cool a bit before processing. Salt and pepper to taste and garnish with a dollop of sour cream, sauteed squash seeds, and bacon. HEAVEN!