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Serves 8. Add chicken broth & stock. A simple, fresh & delicious mix. Excellent source of dietary fiber. Non GMO Project verified. nongmoproject.org. Seasoning. Veggie blend. Beans. No artificial flavorings, colors or preservatives. New. Our Story: Our Classic Artisan Soup mixes are made with the finest ingredients available. Each hand-crafted soup mix offers easy preparation and makes eight servings. With simple added ingredients, you will have a delicious, warm soup in no time. White Chicken Chili is a rich stew of chicken and beans cooked in a warm broth flavored with cumin, paprika, and three distinct peppers. Slow simmered on the stovetop (or using a crock-pot), this satisfying soup only needs chopped chicken & stock. For an extra kick add green chilies. www.canterburynaturals.com.
White Beans, Pinto Beans, Vegetable Blend (Carrot, Onion, Parsley), Seasoning Blend (Sea Salt, Spices [Cumin, Oregano, Cayenne Pepper, White Pepper, Thyme, Chili Pepper, Celery Seed, Turmeric], Cane Sugar, Garlic, Modified Corn Starch, Smoked Paprika, Cilantro, Onion, Sunflower Oil).
Made on shared equipment that processes eggs, milk, soy, wheat and tree nuts.
What You Will Need: chicken; chicken stock. Included: beans; veggie blend; seasoning. 5 cups water. 2-1/2 cups chicken stock. 1 lb chicken breast (boneless, skinless, chopped). 1 (4 oz) can chopped green chilies (optional). 1. Rinse and pick through beans. Combine beans and water in a stock pot. Bring to a boil, cover, reduce heat and simmer for 1 hour. 2. Add remaining contents of soup mix, chicken stock and green chilies (if using) in pot. Bring to a boil, cover, reduce heat and simmer for 20 minutes. 3. Add chicken and cook an additional 10 minutes or until cooked thoroughly (Note: If using prepared chicken add during the last 10 minutes of cook time). Tip: Finish with shredded cheddar cheese, a dollop of sour cream and a squeeze of fresh lime. Crock-Pot (The original slow cooker) Directions: 1 pkg. soup mix; 3-1/2 cups water; 2-1/2 cups chicken stock; 2 uncooked chicken breasts; 1 (4 oz) can chopped green chilies (optional). 1. Rinse and pick through beans. 2. Combine beans, water, chicken stock and chicken in a slow cooker. Cover and cook on low for 7 to 8 hours, until beans are tender. 3. Thirty minutes prior to the end of cooking time, remove the chicken from the soup and cool for 5 minutes. Shred chicken with a fork, seasoning packet and green chilies (if using), cover and cook for the remaining 30 minutes.
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