Saturday, November 15, 2008


You've got to love the name of this recipe I hijacked from Cathy Zielske's blog. And if you don't know who that is, don't worry - it just means you aren't a scrapbooker. But I digress.

The ingredient list is long, but don't stress. It's pretty easy to put together, and can simmer while you're doing other things. Just make sure your pot is large enough - I used the biggest one I own and it was a squeeze to get everything in there.

This broth-based soup will freeze well. It is loaded with fiber, and is great for chilly winter afternoons.


2 tbsp. olive oil
2 onions, chopped
1 4-oz can chopped green chilies
4-5 cloves garlic, minced
2 tsp. cumin
1 tsp. ground coriander
1 tbsp. chili powder
salt & pepper to taste
3 c. cooked, shredded chicken
2 cartons chicken broth
1 1/2 c. frozen corn
3 15-oz cans navy beans, rinsed & drained
1 15-oz can black beans, rinsed & drained
juice of 1-2 limes
1/2 c. chopped fresh cilantro (or 2 tbsp dried)
1 c. shredded Monterey Jack cheese
lime wedges, tortilla chips (optional)

In a large pot, saute onions and green chilies in oil until soft, about 5 minutes. Add garlic, cook one minute longer. Add dry spices, stirring until mixed well.

Add chicken, broth, corn, beans, lime juice and cilantro. Bring to a boil; reduce heat and simmer for 2-3 hours. Before serving, add cheese. Stir until melted.

Serve with cheese, lime juice/wedges, and tortilla chips.

Serves 12.

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