Ingredients

The following ingredients have 7 Servings
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. ground chicken (I used Gold n’ Plump 90/10)
  • 1 (4 oz) can diced green chilies
  • 1 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 1 tsp. ground cinnamon
  • ground cayenne pepper to taste
  • ground white pepper to taste
  • 3 (15 oz) cans white beans beans, undrained (I used great northern but cannellini will also work)
  • 3 cups chicken broth
  • 2 cups or 1 (16 oz) container of reduced fat sour cream
  • salt and pepper

Instruction

  • In a large pot, saute the onion, garlic and ground chicken for 10 minutes or until chicken is fully cooked.
  • Add the green chilies, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste to the chicken mixture.  Saute for 1 minutes until spices become fragrant.
  • Mix in two cans of the beans along with the chicken broth. Take the third can of beans and puree them in a blender or food processor until smooth. Stir in the pureed beans and simmer the soup for 10 minutes.
  • Remove from heat and mix in sour cream until melted.  Add salt and pepper to taste. Serves 6-8.