I've been making a soup-a-week this winter, to bring for lunches all week. This soup has been my favorite so far. It's hearty and delicious.
1 onion, chopped
2 garlic cloves, minced + 1 tsp shallot salt (Penzey's Spices)
3T olive oil
3 12.5oz cans chunk chicken breast, drained
2 cans great northern beans
1 14/5 oz can chicken broth
2 4oz cans green chilis
1 can corn
salt + cumin + black pepper (to taste)
1 c. sour cream
1/2 heavy whipping cream
Saute onions in oil. Add minced garlic.
Add chicken and shallot salt. Stir to mix.
Add beans + broth + chilis + corn + seasonings (in that order). Stir to mix.
Add sour cream + whipping cream. Stir to mix.
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