And this soup is the family favorite of any bean soup that I have made.
It is a version of the white chicken chili I share last year. The ingredients are easy to assemble and place in a plastic bag or jar. Then dumped into a pot and and cooked. This recipe does require cooked chicken and sour cream added just before serving. I like to keep canned or frozen cooked chicken for recipes like this.
Creamy White Chicken Chili
2 tsp chicken bouillon powder
1 1/2 tsp garlic powder
2 T dried minced onion
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper - optional
2 cups Great Northern beans - or other white bean
1 tsp salt
2 cups cooked, chopped chicken
1 cup sour cream
For soup mix layer bouillon, garlic, onion,cumin, oregano, pepper, and beans in a 2-cup bag or jar.
To make soup, dump soup mix ingredients into large pot and add 8 cups of water. Cook until beans are soft, using one of the methods below. Add salt, chicken, and sour cream. Stir and serve immediately.
Note: Cooking time will vary depending upon your cooking method and the type and age of your beans but here is what has worked for me.
Oven: Bring water and soup mix to boil in a large dutch oven on stove top. When water boils, cover with lid and place in 250 degree oven for 2-3 hours. This is my favorite method since I don't have to check it.
Stove: Bring water and soup mix to boil in large pot on stove. Turn back heat to a slow simmer for about 2 hours. Add more water if needed.
Slow Cooker: Dump soup mix into slow cooker. Bring water to boil on stove and pour into slow cooker. Cook on high for approximately 5 hours.
Pressure Cooker: Follow the directions for cooking dried beans in your pressure cooker. Mine took about 30 minutes.
Coming up - more bean soup mix recipes.