Tuesday, February 7, 2012

Soup! It's What's For Supper!

With the cold blustery winter months upon us (Or not.  I have pictures of the kids last week outside without coats) it is time to pull out the soup recipes.  I'm a picky soup person.  I only like certain kinds.  None of them are tomato based in any way shape or form.  All of them contain only the most mild tasting of veggies (read; no peppers of any kind).  But I do enjoy a good hot soup on a cold day.  
 This is a "white chili" that a friend of mine brought to a potluck in the fall.  I got her recipe, modified it a bit to make it gluten-free, and now we all can enjoy it.
 Too bad mommy forgot that this little one doesn't do well with beans...after her third bowl.  Oops.
 Three bowls for this one also.
Only two for him, but that is highly unusual!  It is a white chili, but I think of it more as a taco soup.

Here's the recipe:
 5 chicken breasts
16 oz of sour cream
2 cans rinsed chili beans and 2 cans rinsed great northern beans OR 4 cans great northern beans
2 cans of shoepeg corn (not drained) OR 2 cans hominy (not drained)
2 PKGs powdered ranch (to make gluten free soup use 1/2c. Annie's organic Ranch instead)
2 cans GF chicken broth
2 cans water
2 PKGs of taco seasoning (to make it GF see below)

Cook chicken for about 20 minutes in the water and chicken broth.  Shred chicken and put all of the juice/chicken in a crock pot.  Add all other ingredients.  Cook on low at least an hour.  If too thin, add a little cornstarch.

Serve with cheddar cheese and tortilla chips  :o)

*in place of taco seasoning you can use the following, from Carrie.
2TBS chili powder
4tsp. onion powder
2 tsp. cumin
2 tsp garlic powder
2 tsp paprica
2 tsp oregano
2 tsp salt
2 tsp sugar

1 comment:

Erin Morgan said...

That looks yummy! Thanks for sharing the recipe!