My daughter, Deonna Wade, shared this recipe with me.
It is such an easy and delicious soup. Soups are our favorite cold-weather comfort food!
Ingredients
- 1 box (32 oz.) Chicken broth
- 3 cans (15.5 oz.) White beans, undrained
- 2–3 Chicken breasts, cooked and diced
- 1 jar (16 oz.) Salsa
- 8 oz. Pepper jack cheese, grated
- 2 cloves Garlic, minced
- ½ Cup Finely crushed Frito corn chips
- Pepper to taste
- Garnish with sour cream, cheese, and corn chips
Instructions
- Place all ingredients except crushed corn chips in a crockpot. Cook on high until cheese is melted, approximately 1–2 hours.
- Add crushed corn chips and simmer for 10 more minutes to thicken.
- Ladle into bowls, and top with sour cream, cheese, and more corn chips.
Recipe provided by Dianna Neel and originally published in Focus Regional 2024 Winter edition.
