Witches Brew Chicken Soup - cooking recipe

Ingredients

1 Tbsp. butter or margarine
4 skinned and boned chicken breast halves chopped
1 large onion chopped
3 carrots chopped
2 garlic cloves minced
2 (14 oz.) cans low sodium chicken broth
1 Tbsp. chicken bouillon granules
1 tsp. ground cumin
1/4 tsp. ground red pepper
3 (16 oz.) cans great northern beans, rinsed, drained and divided
1 (4.5 oz.) can chopped green chilies
2 Tbsp. all-purpose flour
1/2 c. milk
1/4 c. chopped fresh cilantro
Toppings: shredded cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon

Preparation

Melt butter in a large dutch-oven over medium-high heat.
Add chicken and next three ingredients and saute 10 minutes.
Stir in broth and next three ingredients.
Bring to a boil.
Reduce heat and simmer, stirring occasionally for 20 minutes.
Stir in 2 cans of beans and chilies.
Mash remaining can of beans in a small bowl. Whisk together flour and milk and stir into beans.
Gradually add bean mixture to soup mixture; stirring constantly.
Cook 10 minutes or until thickened.
Remove from heat and stir in cilantro.
Serve with desired toppings.
Make a salad, grab some crusty bread and you've got a complete meal.