This is another of those recipes that welcomes improv.
If you are lucky enough to live where you can pick up a hot rotisserie chicken at the grocery store, you can have the wings and leg quarters for dinner another time and make this soup with the breast.
Or dice and saute your own boneless breast.
If you have the time and the presence of mind, cook your own Great Northern beans.
But a can of white beans works fine — you can sub cannellini, navy or limas.
A mild yellow onion is my preference here, Vidalias are best but a white onion works.
And you can sub bell pepper (any color) or jalapenos for the chilies.
Add handful of chopped greens (turnip, spinach, kale) if you need green leafies in a meal.
Add a cup of cooked macaroni to tempt the kids.
Throw in some diced cooked carrots for color. It’s all yum.
I keep ground cumin in my pantry, but if you’re out, no worries. Use chili powder or oregano or basil. Or not.
1 c diced onion (1 cup)
2 T cooking oil
1 small can chopped green chilies (1/4 cup)
1 T minced garlic (2-3 cloves)
1 entire chicken breast, cooked and diced (2-3 cups)
1 quart cooked beans with broth (1 can beans with broth to make 4 cups)
1 t ground cumin
Salt to taste (1 tsp)
1. Saute first 4 ingredients in a hot kettle until onion is soft.
2. Add next four ingredients, stir and simmer for at least 30 minutes.
Serve with hot bread (try the Jalapeno Cheddar Cornbread!)
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