This is the chicken soup the Holly Holderman mentioned in her blog on January 28th. She asked for the recipe so here it is. It was such a treat to have Holly and Penny visit. I got this recipe from my friend Judy. She is a fabulous cook. She calls it Chicken Chili but I don't really like that name. I think of chili as being red and thick with red beans and lots of chili powder. So lets think of a new name for this delicious soup. 2 lb. chicken breast cooked and shreaded 4 cans Navy beans (rinsed) use White beans if you can't find Navy beans 1 T. olive oil 2 med. onions chopped (I always use sweet onions) 4 cloves garlic finely chopped 8 oz. can chopped green chilis 2 t. cumin 1 ½ t. oregano ¼ t. clove ¼ t. cayenne 6 c. chicken stock 3 c. shreded jack cheese (reserve 1 cup)
Saute the onions and garlic in the olive oil. Add everything else and simmer for a couple of hours.
Top with some or all of the items listed below: chopped cilantro, green onions & tomatos sour cream avocado slices reserved cheese tortilla strips
These toppings are great because the soup is pretty beige without them. And each person can customize the soup to their own taste. Bye for now Cindy