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Canterbury Naturals Artisan Soups, White Chicken Chili
Canterbury Naturals Artisan Soups, White Chicken Chili
10.4 oz
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About
Details
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.
Ingredients
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).
Directions
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.
Warnings
Made on shared equipment that processes eggs, milk, soy, wheat and tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 380mg17%
- Total Carbohydrate 23g8%
- Dietary Fiber 10g36%
- Sugars 2g
- Protein 6g
Details
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.
Ingredients
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).
Directions
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.
Warnings
Made on shared equipment that processes eggs, milk, soy, wheat and tree nuts.
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