I'm excited to be a part of BooMama's Souptacular Crockpotalooza.
She is without a doubt one of my favorite all time bloggers.
I love crockpot soups or soups simmering on my stove in the fall and winter months. The aroma that you get when you come in from outside are heavenly.
I love too knowing that I have something ready and I'm not rushing around late afternoon looking for something to cook.
The Soup Recipe I'm submitting is from a good friend. She made this yummy soup for lunch last week for a kids/moms Halloween Party. The kids had pb& j sandwiches and the moms were in awe of this yummy fall treat. Here whole spread of food was yummy but I was truly blown away by this fantastic soup.
I mean it when I say this soup is one of the best ever. I am allergic to garlic so B did not put any in the soup (what a friend) and it was still delicious.
White Chicken Chili
One large chicken (rotisserie works well)
1 Tbsp. oil
1 Medium Onion, chopped
3 Cloves minced garlic
1 can green chiles
1/2 Tsp. Salt
1 Tsp. Oregano
1 1/2 Tsp. Cayenne Pepper
2 Tsp. Cumin
2 1/2 cans chicken broth
1 can Rotel Tomatoes
3 cans Great Northern Beans
4 cups Monterrey Jack
16 oz. sour cream
Cook the chicken, let cool, pick the meat off the carcass. In oil, saute the onion, chiles, oregano, salt, garlic, cumin and pepper. Cook until the onion is tender. Combine all ingredients except cheese and sour cream. Cook 4 to 5 hours (I use my Crock Pot). During the last 30 minutes, add the cheese and sour cream. This tastes even better the next day!
Make this soup this weekend for your family, I know I plan to.
To get more great soup/crockpot recipes go to BooMama's http://boomama.net/2008/10/30/souptacular-crockpotalooza/