Soup's On

I found this recipe for White Bean Chicken Chili a few months ago and just got around to trying it this past Sunday. It is a perfect "wintery" (pretty sure that's not a word) weather soup and is really good. (Thank you to myfoodstoragedeals.blogspot.com for the picture, I forgot to take one of my own!)

White Bean Chicken Chili

1 lb. white navy beans, soaked overnight and simmered until soft OR 6 cans of white navy beans, drained

3 cups water (add more or less, depending on how thick you want it)

1 jar (16 oz. or larger) salsa

2-4 chicken breasts cooked and cubed

1 tsp. garlic salt

3 cubes chicken bullion

1 can green chilies

1 Tbsp. cumin

1 cup shredded cheddar cheese

Combine all ingredients except for cheese. Simmer for 1 hour, add cheese just before serving. Garnish with your choice of avocado, fresh cilantro, sour cream, etc.

Be warned...this recipe makes A LOT of soup. We had some of the family over for dinner Sunday night to help us eat it (8 adults total) and still had enough to send with Brett to work the next day for lunch. Hope you enjoy it as much as we did!