Soups are so much easier for me to eat....even though I get really hungry for some meat to chew on! They tend to be lower calorie, very tasty and filling--which is what I need.
Found this recipe in a recent issue of People Magazine. :
Bus Stop White Chili
(a recipe from Martina McBride)
3-4 boneless, skinless chicken breasts
2 14 ½ oz. cans chicken broth
1 ½ t. white pepper (or use black pepper)
1 t. garlic powder
3 T. olive oil
2 15 oz. cans great northern beans or navy beans
2 4 ½ oz. cans chopped green chilies
1 10 ½ oz. can cream of chicken soup
3 T. (or less) jalapeno pepper juice (this could be optional)
2 T. minced fresh cilantro
1 t. salt
[Notes: Buy the low-sodium, healthy request versions of the broth and soup. This recipe could also be cut in half.]
Put chicken in glass baking dish, pour in 1 can chicken broth, cover with tinfoil and bake at 350 for an hour. Remove chicken and reserve broth. Cut chicken into small pieces and season with pepper and garlic.
Saute chicken in oil in pot for 2-3 min. Add reserved broth and remaining ingredients and bring to a boil. Reduce heat and simmer 30 min.
To serve, cut 6-8 corn tortillas into ¼ in. strips. Place in serving bowls. Ladle chili on top. Garnish with sour cream and grated mozzarella cheese if desired.
[Another note: the tortillas can be cut in strips and put in the soup pot while it simmers. This serves as a good thickener.]
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