Thursday, December 11, 2014
But that doesn't stop me from scrolling through pinterest, purusing magazines, and scouring the internet for drool-worthy recipes. One of those irresistible recipes I recently came across was from Chef In Training and it immediately went to the top of my list.
White bean soup. The picture instantly drew my in; a big crock of creamy soup topped with melted cheese and a piece of buttery, crispy bread. I wanted to face dive in the picture and devour that bowl. If it was possible, I would have done just that. But, since diving through a screen isn't in the cards I decided to do the next best thing. Make my own.
White Bean Soup
1 Tbsp olive oil
1 Medium onion, chopped
2 cloves garlic, minced
1 (4 oz) can chopped green chilies
2 Tsp cumin
1/8-1/4 Tsp cayenne pepper
2 (15.5 oz) cans white beans, drained and rinsed
2 Cups cooked chicken, chopped
3 Cups chicken broth
1 1/2 Cups grated Monterey Jack cheese
1 Cup sour cream
Place a large sauce over medium heat. Add onions and saute until tender, about 3-5 minutes. Add garlic, chilies, cumin and cayenne pepper and stir to combine, saute for 2 minutes. Add beans, chicken and broth and bring to a boil. Remove from heat, add cheese and stir until cheese is melted. Add sour cream and stir until smooth.
Recipe source: Chef in Training, originally from Taste of Home