Barbara's Symposia White Chili
December 29, 2016
"Each January hundreds of alumni return to the campus where my husband teaches for an annual Symposia. While it is a great time it can be great work for families hosting guests. One year my friend Barbara offered this recipe to many of us to serve to our house guests so that we could all serve it on the same night. It is primarily made with convenience foods so came together quickly, was delicious - and has become an annual tradition."
- Serving Size: 1 (484.6 g)
- Calories 263.6
- Total Fat - 11.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 221.2 mg
- Sodium - 1330.6 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 3.5 g
- Sugars - 5.3 g
- Protein - 28.3 g
- Calcium - 411 mg
- Iron - 3.9 mg
- Vitamin C - 18 mg
- Thiamin - 0.1 mg
Heat oil in a soup kettle.
Add onions and garlic, sauce until translucent.
Stir in green chilies, cumin, oregano and cayenne; sauté about 2 minutes, or until fragrant.
Add the beans, broth and chicken.
Bring to a boil, then reduce heat to a simmer and simmer about 45 minutes to blend flavors.
Before serving stir in about 1/2 of the grated cheese.
Pass the remaining cheese to sprinkle atop the soup.
Tips & Variations
- After sautéing your vegetabless you may certainly dump all of this in a slow cooker.
- I usually forgo the oil and simmer the onions, garlic and seasonings in a little of the chicken broth.
- Please adjust the seasoning to your taste - this is made for guests so is kept mild and hot sauce is passed at the table to "spice it up".
- Canned chicken broth can be salty so taste before you add salt. I usually use low-salt broth or my own homemade.
- Great Northern beans are my bean of choice. Randall's is available here in the midwest and comes in a 48 ounces glass jar.
- This is a great way to use left over chicken. I have also successfully used frozen diced chicken or canned chicken, and I sometimes dice raw chicken and sauté it with the spice/herb mixture.