Creamy, chunky chicken soup

Dinner tonight, May 6, 2014
A fling of spicy, but yet so creamy, served with shredded cheddar and fresh green onions
4 Servings

  • 2 teaspoons canola oil
  • 1 ½ cups chopped onion (about 1 large)
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 5 teaspoons green hot pepper sauce (such as Tabasco)
  • 1 ¼ lbs. skinless, boneless chicken breast halves
  • 2 tablespoons cornstarch, mixed with cold water
  • 1 (19-ounce) can black turtle beans, rinsed and drained
  • ½ cup frozen corn, (you can use fresh as well
  • ½ cup Frozen peas and carrots, (you can use fresh as well)
  • 2 tablespoons thinly sliced green onions (about 1)
  • cheddar, shredded

1) Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, and heavy cream and hot pepper sauce, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.

Add cornstarch mix with a bit of water whisk till it thickens. Add beans to broth mixture, stirring; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken, frozen peas and carrots and corn to the pan; simmer 5 minutes or until mixture thickens, stirring frequently.

Serve with Shredded cheddar, finely chopped onions and nice homemade baguette
Conversion calculator
blog comments powered by Disqus