Mmmmmmm. Yum. Soup month is my favorite! Soups are so easy to prepare, taste delicious, and are my new best friend as a mom to four little ones because clean-up is EASY and dirty dishes are minimal.
I have a rule for myself in my home. Anytime I make soup I must make double or triple the recipe. Soups are easy to freeze and save for a later date. They make excellent lunches as leftovers and are typically very healthy.
My thought is, if you are making a soup it doesn’t take that much extra work to double the ingredients to throw in the pot and it saves you time for a future meal.
My mom got me a HUMONGOUS soup pot for Christmas a couple of years ago, and it is still one of my most used and favorite gifts because when I make soup, I am really making about three soups. If you don’t have a big one, I suggest you make the investment and get one now. It is hands down one of my most helpful kitchen items.
The recipe I’m going to share with you is for a HUGE soup pot, so don’t double or triple the recipe to save it. Actually use the ingredients and amounts that I listed.
To freeze this soup, put it in freezer bags and lay them flat in the freezer. To thaw them out, you can put them in the refrigerator the day before. Or, if you are like me, you will forget. So, I just put my soup frozen and all on the stove top on the lowest heat available to thaw it out and warm it up. It works every time.
Having a plethora of frozen soups in my freezer has saved me in hosting on more than one occasion. You will always have something to serve unexpected company for a quick bite to eat.
Enjoy! Print this recipe or pin it to make later. But make it soon! Soups and cold weather are comfort to the soul!
Ingredients
- 1 pound Navy Beans
- 1 pound Great Northern Beans
- 12 cups Chicken Broth
- 1 Stick of Butter
- 2 Tablespoons minced garlic
- 1 big onion (diced)
- 2 ½ cups diced green chilies (or chopped)
- 2 Whole Chickens- cooked, deboned, and shredded or chopped (This is your preference) I prefer mine to be deboned and pulled apart in bitesize pieces about an ¾ inch long.
- 2 Tablespoons Cumin
- 2 Tablespoons dried Oregano
- 1 ½ teaspoons black pepper
- 1 teaspoon white pepper
Instructions
- Quick rinse or soak the beans according to the package directions.
- Put the beans in the large soup pot with the chicken broth and bring to a boil.
- In saucepan heat the butter and add the garlic, onion, and green chilies. Sauté.
- Add the onion mixture to the pot with the beans.
- Add the cooked chicken and the spices.
- Turn heat to medium low and cook, stirring occasionally.
- I cook mine ALL DAY on low heat and let the smell fill my home. But, it can be ready to eat in 2 hours of cooking.
- Garnish with sour cream, cheese, and chips if you desire.
- It also goes great with a hot pan of homemade cornbread.
Notes
NOTE: I sometimes add in more chicken broth to make my soup the desired consistency that I like.
s a former teacher/coach who hung up the whistle when she got promoted to mom. She still keeps those competitive juices by running in local races and playing competitive board games with her kids. She is the reigning Jenga champion in her home.
This looks INCREDIBLE!! Great rule = anytime you make soup, make extra and freeze for later.
Sounds great! I may have to make a huge batch of this!