feeding the family II
I had no idea so many of you are serving soup to your kids and they are eating it. Where have I been? I am going to try this and see if I can pull it off. My friend Mandy told me this is a recipe she makes all the time.
8 – 10 Servings
2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2 ½ cups chopped fresh tomatoes, or 2 10 oz. can tomatoes with green chilies, chopped
6 tomatillos (fresh or from a can), chopped
1 medium jalapeno, seeded, minced (optional – I usually don’t put it in)
2 cups chicken stock
1 (17 oz.) can chopped green chilies
2 cups chopped cooked chicken
½ teaspoon oregano
½ teaspoon cumin
½ cup (heaping) chopped cilantro
2 (19 oz.) cans cannelloni or Great Northern beans
1 tablespoon fresh lime juice
Salt and pepper to taste
Shredded Monterrey Jack cheese
Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 – 5 minutes or until softened. Add the garlic. Cook for 1 – 2 minutes more. Do not brown.
Add the tomatoes, tomatillos, and jalapeno. Cook until the tomatillos are tender, stirring occasionally.
Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans, and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper.
Serve with sour cream, cheese, and tortilla chips on the side.