Witches' Brew Chicken Soup

Recipe: Witches' Brew Chicken Soup

October 11, 2010

Kids love it, and they scream at the name! Great for a pre-Halloween dinner!

Ingredients:

• 1 Tbsp. butter or margarine
• 4 skinned and boned chicken breast halves, chopped
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• 1 large onion, chopped
• 3 carrots, chopped
• 2 garlic cloves, minced
• 2 (14 oz.) cans low-sodium chicken broth
• 1 Tbsp. chicken bouillon granules
• 1 tsp. ground cumin
• 1/4 tsp. ground red pepper
• 3 (16 oz.) cans great Northern beans, rinsed, drained, and divided
• 1 (4.5 oz.) can chopped green chilies
• 2 Tbsp. all-purpose flour
• 1/2 cup milk
• 1/4 cup chopped fresh cilantro
• Toppings: shredded Cheddar cheese, sour cream, sliced green onions,
• bacon, cooked and crumbled
• You could add 1/2 cup star shaped pasta for an even more festive idea

Directions:

Melt butter in a large Dutch oven over medium-high heat; add chicken. Add next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients.

Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chilies.

Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened.

Remove from heat, and stir in cilantro. Serve with desired toppings.

Source: Southern Living

By Jodi from Aurora, CO