We made a big pot of this to take over to some friends house a while back and it was a big hit, so this is me, finally sharing the recipe with you, Rachel!!
1 Tbsp Oil
2 medium onions chopped
2 cloves garlic, finely chopped
3 C. chicken broth
2 Tbsp chopped fresh cilantro (or more, if you so desire)
2 Tbsp lime juice
1 tsp cumin
1/2 tsp oregano
1/4 tsp salt
1 can of great northern beans
1 can of butter beans (we've been known to substitute with white kidney beans but either are great)
2 C. chopped, cooked chicken breast
1. Saute onions and garlic till tender in oil in large stock pot on stove over medium heat.
2. Stir in remaining ingredients except chicken. Bring to a boil, reduce heat. Simmer uncovered for 20 minutes, stir in chicken and simmer until hot.
We like to crunch up tortilla chips in the bottom of the bowl, pour the soup over top, and then smother with shredded cheddar and sour cream. This has become a family staple for us, and sounds particularly good on this snowy evening. Enjoy everyone!
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