Mr. Magpie claims soup doesn’t fill him up.  In fact, I’ve tried to disguise it by calling it stew in order to get buy-in, but he’s too smart for my tricks.  While he is on the campaign trail, I have been enjoying lots of soup, knowing I’ll need to get back to more substantial meals when he gets home.  Here is a chili recipe from my dear friend Kathy, which uses chicken- instead of beef- and white beans- instead of kidney beans.

Ingredients:

• 3 chicken breasts, cooked and cubed
• 3 cans of white beans, drained
• 1/2 cup green onions, chopped
• 2 cloves of garlic, crushed
• 2 Tablespoons olive oil
• 1 small can green chiles, chopped
• 1 48 ounce chicken broth
• 1/2 teaspoon to 1 teaspoon cumin
• Salt and pepper to taste
• Optional garnishes: Monterey jack cheese, green onion, tomatoes, avocado, and/or tortilla chips

Instructions:

1. In a large pot saute garlic and onions in oil.
2. Mash 1 can of beans (to help thicken the soup).
3. Add beans, chilies, chicken broth, cumin, salt and pepper, and chicken to large pot.
4. Cook 1 hour or longer.
5. Garnish.

Yields 6 servings

Allergen information:

1. This recipe is egg free.
2. This recipe is dairy free if you omit the cheese garnish.
3. This recipe is gluten free.
4. This recipe is nut free.

Nutrition information:

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