This recipe was given to me by Jeremy’s mother. It is incredibly easy and wonderfully delicious. It has a bit of a kick to it, so if your kids are like mine, you might want to set aside some BEFORE you add the chilies. It still tastes good but without the kick. We’re in the winter season here so it’s the perfect, hot, warm you up, winter soup! Here’s all you need:
White Chili
8 cups water
8 chicken bouillon cubes
2 cups cooked, cubed chicken
1 minced garlic clove
1 cup chopped onion
1 – 16 oz. package frozen whole kernel corn
4 cans (15 oz.) great northern beans, undrained
1 can (7 oz.) diced green chilies
1 teaspoon ground cumin
1/4 teaspoon oregano
1/4 teaspoon crushed basil
salt and pepper to taste
Add all ingredients. Simmer 20-30 minutes. To serve, break tortilla chips into bowl, spoon soup over chips, and top with monterey jack cheese. This recipe makes about 7-8 servings and tastes great served with cornbread.
*We can’t find cans of diced green chilies so we just chop up fresh chilies and tomatoes and add those. It gives it the perfect kick!
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