For a make-ahead dinner, freeze half of this white bean soup--chockfull of chicken chunks, sweet pepper, and corn--for another meal later.

Source: Family Circle

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Recipe Summary

prep:
30 mins
cook:
30 mins
Yield:
about 13 cups
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Ingredients

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Directions

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  • Mix 1 teaspoon of the cumin, 1/2 teaspoon salt and chicken in bowl.

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  • Heat half the oil in Dutch oven or pot. In 2 batches, brown chicken, 5 to 7 minutes, using remaining oil for second batch; remove chicken with slotted spoon to plate.

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  • Add onion, green pepper, remaining 1/2 teaspoon cumin, garlic, jalapeno, oregano and black pepper to pot; saute until vegetables are tender, 7 to 9 minutes.

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  • Return chicken to pot. Add corn and tomatoes; simmer 15 minutes. Stir in remaining 1/2 teaspoon salt, beans and liquid hot-pepper sauce; simmer 5 minutes to thicken slightly.

Tips

To freeze for Chili-Cheese Burritos (recipe on www.familycircle.com): remove 4-1/2 cups chili. Cool slightly. Spoon into freezer container or bag. Chill; label; freeze. Serve remaining chili, or cool slightly. Spoon into freezer container or freezer bag. Freeze as above.

Nutrition Facts

234 calories; total fat 6g; saturated fat 1g; cholesterol 58mg; sodium 804mg; carbohydrates 21g; fiber 5g; protein 25g.

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