Thursday, December 11, 2014

White Bean Soup

During the cooler months I probably make soup at least 2 to 3 times a week.  To me, there's just nothing better than a steamy bowl of soup on a chilly day.  My list of soups to try grows daily.  At the rate I'm adding recipes I'll be able to try everything in about...oh, 2 to 3 years!

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.
Folks, this white bean soup is everything I imagined and more.  A creamy, cheesy soup packed with various spices, chilies, chicken and beans.  Not only is this soup amazing and packed with tons of flavor, it's so quick and easy to make.  In about 20 minutes this soup goes from stove top to table.  Making this rich, hearty soup ideal for those busy weeknights.

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

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