White Chicken Soup

May 2, 2008 at 9:45 am Leave a comment

I modified a recipe I found in one of my favorite cooking magazines and came up with this delicious soup.  So good, everyone had seconds and everyone wanted thirds!

  • 1 40 oz. can navy beans, drained
  • 2 10 oz. cans white meat chicken, drained
  • 1 1/2 cups skim milk
  • 1 tsp salt-free seasoning
  • 1 cup fat-free sour cream
  • 1 tsp Cayenne, or more to taste
  • 1 cup shredded Mexican blend cheese

Add all ingredients except cheese to a large stockpot.  Heat over medium-high heat until just boiling.  Add the cheese and stir until melted.  Serve hot.  Approximately 8 servings.

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Entry filed under: Chicken, Dinner, Lunch, Soups.

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