Witches Brew Chicken Soup
A Uncategorized recipe with butter or margarine, skinned and boned chicken breast halves chopped, large onion chopped. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
Melt butter in a large dutch-oven over medium-high heat.
butter or margarine(1 tbsp)large onion chopped(1) - 2
Add chicken and next three ingredients and sauté 10 minutes.
skinned and boned chicken breast halves chopped(4)14 oz cans low sodium chicken broth(2)chicken bouillon granules(1 tbsp) - 3
Stir in broth and next three ingredients.
14 oz cans low sodium chicken broth(2) - 4
Bring to a boil.
- 5
Reduce heat and simmer, stirring occasionally for 20 minutes.
- 6
Stir in 2 cans of beans and chilies.
14 oz cans low sodium chicken broth(2)16 oz cans great northern beans rinsed drained and divided(3)45 oz can chopped green chilies(1) - 7
Mash remaining can of beans in a small bowl.
16 oz cans great northern beans rinsed drained and divided(3) - 8
Whisk together flour and milk and stir into beans.
16 oz cans great northern beans rinsed drained and divided(3)all-purpose flour(2 tbsp)milk(1/2 c) - 9
Gradually add bean mixture to soup mixture; stirring constantly.
- 10
Cook 10 minutes or until thickened.
- 11
Remove from heat and stir in cilantro.
chopped fresh cilantro(1/4 c) - 12
Serve with desired toppings.
toppings shredded cheddar cheese sour cream sliced green onions cooked and crumbled bacon - 13
Make a salad, grab some crusty bread and you've got a complete meal.
- 14
Yield: 12 c.
Rate this recipe
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Witches Brew Chicken Soup
A Uncategorized recipe with butter or margarine, skinned and boned chicken breast halves chopped, large onion chopped. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
Melt butter in a large dutch-oven over medium-high heat.
butter or margarine(1 tbsp)large onion chopped(1) - 2
Add chicken and next three ingredients and sauté 10 minutes.
skinned and boned chicken breast halves chopped(4)14 oz cans low sodium chicken broth(2)chicken bouillon granules(1 tbsp) - 3
Stir in broth and next three ingredients.
14 oz cans low sodium chicken broth(2) - 4
Bring to a boil.
- 5
Reduce heat and simmer, stirring occasionally for 20 minutes.
- 6
Stir in 2 cans of beans and chilies.
14 oz cans low sodium chicken broth(2)16 oz cans great northern beans rinsed drained and divided(3)45 oz can chopped green chilies(1) - 7
Mash remaining can of beans in a small bowl.
16 oz cans great northern beans rinsed drained and divided(3) - 8
Whisk together flour and milk and stir into beans.
16 oz cans great northern beans rinsed drained and divided(3)all-purpose flour(2 tbsp)milk(1/2 c) - 9
Gradually add bean mixture to soup mixture; stirring constantly.
- 10
Cook 10 minutes or until thickened.
- 11
Remove from heat and stir in cilantro.
chopped fresh cilantro(1/4 c) - 12
Serve with desired toppings.
toppings shredded cheddar cheese sour cream sliced green onions cooked and crumbled bacon - 13
Make a salad, grab some crusty bread and you've got a complete meal.
- 14
Yield: 12 c.
Rate this recipe
