Mom got this recipe from Margaret Neilson and it has become one of our favorites. You can use Ham instead of chicken and make it less spicy for a mild bean soup!
Soak 1 1/2 lbs. of great white Northern beans overnight in water 3 or 4 inches above beans
Saute 1 onion, 2-3 stalks of celery, 3-4 cloves of garlic, 1/2 red and 1/2 green pepper (chopped finely) in 2 Tbsp. butter.
Add beans and 2-3 chicken breasts (frozen or fresh) to vegetables and enough water to fill pan 2/3 of the way.
Add 1 small can Salsa Verde
1 handful of finely chopped cilantro
Season with:
1/2 tsp. of oregano
1 tsp. Basil
3-4 Tbsp. chicken bouillon
2 Dashes of Cayenne pepper
Season with Garlic salt and pepper
1/2 c. white wine (optional)
1 Tbsp. sugar
1 or 2 limes squeezed at the end
Remove whole chicken breasts, let cool and cut in pieces and place back in soup before serving
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