White Bean Chicken Enchilada Soup
July 11, 2019
It has been a busy summer around here! Keep meaning to sit down and write a few posts then something keeps me from getting it done.
Last Few Weeks at a Glance
We’ve had some pretty intense storms off and on the last few weeks, one of which took out our front tree.
Power went out for awhile, ended up in the hallway for several hours before the storms finally passed and we were safe around midnight. It was not our first severe storm, but it was interested at best. No emergency sirens, no warnings from phone either, just a quick message on the TV 4 hours before the storm. In our area the sirens go off for a minor storm, so we laughed this one off almost. Nothing was even showing on radar, it wasn’t until it got dark and we heard thunder we decided to check it out. The sirens should have gone off, let’s just say that. Was able to get a few pictures before we had to rush inside, trees were bent over, it sounded like a hurricane outside and looked like one. The kids handled it like pros and we just played a card game until the storms passed us safely.
Pretty nice eh? I love storms! After the storms we geared up for the 4th of July for some family fun. We were able to plant a tree to replace the one we lost, and even got some family hiking in!
Our New Tree!
It was such a great day out in the woods. Saw an amazing waterfall! We plan to head to another one in the next few weeks, so stay tuned for that! Now that I have time to finally sit down and write this recipe out I better get too it before something else comes up. Ha
The family loved this recipe and it was fun as well as easy to make. You could no doubt make this into a slow cooker recipe as well. Would suggest you brown the chicken and mix everything else together before cooking as per your slow cooker directions.
- 5 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 6 boneless skinless chicken breasts
- 1 medium onion, chopped
- 2 garlic clove, minced
- 2 cups frozen corn, thawed
- 2 carton (32 ounces) vegetable broth ( or chicken)
- 4 seeded and chopped sweet bell peppers, divided ( you can use any colors you like)
- 2 cups chopped tomatoes
- Pepper to taste
- Italian seasonings,
- Chili Seasonings
- *Cooked Rice
- For toppings chip fresh green onions, sour cream, and shredded cheese or tortilla chips.
- Season the chicken on all sides with a light coating of Italian and Chili Seasonings. Brown the chicken in a heated large pot over medium heat with some olive oil. When all sides are browned add in the chopped onion, garlic, peppers and tomatoes. Cook and stir for about 5-10 minutes or until the onions are slightly see through. Add in the vegetable broth and heat over medium until the chicken is fully cooked through. About 35 minutes and it starts to pull apart. Add in the corn and cook for another 20 minutes. If you want a little more thicker soup mixture add in flour while it's boiling to thicken, let cook another 10 minutes.
- I served this over rice, with organic blue chips. Some of the kids added cheese, others didn't but we all enjoyed the chives ! Can be served with sour cream, or even biscuits.
Hope you all enjoy! Do you have any family soups you all enjoy during the summer? Would love to hear them .
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