Ingredients :
- 2 tbsp olive oil
- 1 onion, chopped
- 3 can northern beans (white beans)
- 2 can 14 oz chicken broth
- 1 lb chicken diced
- 2 tsp ground cumin
- 2 tsp oregano
- 1 tsp ground smoked chipotle
- 1 salt to taste
- 8 oz cream cheese
- 2 cup shredded cheese
- 1 bread bowl (optional)
Method :
- Saute diced onion in olive oil, add to crock pot.
- Pour canned ingredients into crock pot, do not drain beans.
- Add spices. And the diced chicken. (I used bagged chicken breast that was still partially frozen).
- Heat on medium heat for 6 hours.
- Microwave cream cheese for 45 seconds until it is easy to stir and pour. Add the the soup.
- Using a blender or immersion blender, blend until smooth.
- Add 1 cup of favorite shredded cheese. I used Colby Jack.
- Hollow out your bead bowl if you so desire and pour soup into it. Top with remaining shredded cheese.
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