Trust me we don’t serve this soup for breakfast, but sometimes I just need to share a tasty dish that I feel my guests will love as much as we do. After all, if you’ve eaten a James Manning House breakfast you probably believe me when I say this is good and easy to make.
2 c. cooked chicken breast (cut into pieces)
½ c. onion, chopped coarsely
2 cloves garlic, minced through a press
1 T. olive oil
2 c. chicken broth
1/2t. cumin
1 c. white wine, dry or table wine
1 can (15.5 oz.) great northern beans, drained
1 can (15.5 oz.) cannellini beans, drained
1 c. frozen corn (white is best)
1 can (15.5 oz .) creamed corn
6-8 oz. Colby jack shredded cheese
1 t. salt
1 t. white pepper
1 t. parsley
Add diced green chilies to your taste (I like just enough for color)
Extra cheese for garnish
In a 6 qt. Stockpot, sauté the onion and garlic in the olive oil. Stir in the chicken broth and add the chopped chicken. Bring to a boil, then reduce heat to a simmer. Meanwhile, mash the drained cannellini beans. Stir in the mash and all other ingredients, except the cheese. Simmer the chili for approx. 15 minutes (or pour all into a crock pot on low for 4 hours). Stir in the cheese and heat until melted. Garnish as desired.
Serves 6-8.