Ingredients
- 2 cups diced onions
- 2 cups diced celery
- 5 garlic cloves, chopped
- 1/2 cup vegetable oil
- 1 pound chicken breast, cooked and diced
- 8 cups water
- 1 bay leaf
- 1 (7-ounce) can chopped green chilies
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon dry mustard
- 1/2 teaspoon basil
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon Cajun seasoning
- 1/3 of a 7-ounce can chipotle in adobo, chopped
- 4 tablespoons chicken base
- 1 pickled jalapeno, chopped
- 2 pounds white beans, soaked overnight
- 1/2 cup heavy cream
- 1 cup shredded carrots
- 16 ounces sour cream
Directions
Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with carrots and sour cream
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results
