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Spoon into hearty
mugs and top with cheese and sour cream...
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3
boneless |
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skinless chicken breasts, cooked and cut
or shredded |
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3
cans |
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white kidney beans (cannelini) |
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2
cans |
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chicken broth |
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1
large |
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onion, chopped |
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1
cup |
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salsa |
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1 ½
tsp |
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chili powder |
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1
tsp |
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black pepper |
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1
tsp |
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sugar |
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½
tsp |
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cayenne pepper |
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1
tsp |
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salt |
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sour
cream |
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mozzarella cheese |
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1 |
In large
pot, place chicken, beans, broth and onion.
Bring to a boil. Stir in salsa and remaining
ingredients (except for sour cream and cheese). |
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2 |
Reduce heat
and simmer for 30 minutes, stirring
occasionally. Thicken with cornstarch-water (1
cup water/1 T. cornstarch) mixture for desired
consistency and let simmer until ready to serve. |
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3 |
Spoon into
bowls or mugs and top with a sprinkle of
mozzarella cheese and a dollop of sour cream. |
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Servings: 8 |
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