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White Chicken Chili

White Chicken Chili

A great Thrifty Thursday soup!

Submitted by:

6 Servings

Total Time: 60 minutes

Ingredients

  • 4 slices thick bacon
  • 1 (skinless) chicken breast; cubed small
  • 1 teaspoon crushed garlic
  • 3 tablespoons taco seasoning
  • 3 cups chicken broth
  • 1 cup carrot juice
  • 2 medium carrots; cut into thin circles
  • 1 (14.75) oz can cream corn
  • 2 medium carrots; cut into thin circles
  • 2 (15 oz) cans Margaret Holmes Pinto Beans
  • 1 jalapeño, halved and seeded
  • 2 tablespoon chopped parsley or cilantro
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • Prepared guacamole or cubed avocado
  • Corn Chips

Directions

 

  1. Fry bacon in a large saucepan until fat starts to render.
  2. Add chicken cubes and cook 5 minutes (stirring frequently) to brown chicken.
  3. Lower heat and stir in garlic, taco seasoning, chicken broth and carrots.
  4. Simmer for 30 minutes then stir in cream corn, pinto beans and jalapeño; cook 30 minutes more.
  5. Remove from heat, remove jalapeño (discard) and stir in parsley and lemon zest & juice.
  6. Serve with a dollop of guacamole and corn chips, if desired.

 

 

This recipe uses the following products:

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