I first made this in Fall of 2003 at The Emporium, LLC in Hohenwald, TN. It was an instant hit. It is simple and easy to prepare and just hits the spot when it is cold and funky outside. Of Course I made it to serve a huge number of people, but I have trimmed down the amounts to fit a family of four.
This is a great recipe if you can't seem to tolerate Tomato Based Soups! You still get to have chili but no acid reflux!
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INGREDIENTS
* 1/4 Cup olive oil
* 1 medium onion, finely chopped
* 1 can of Rotel
* 1 package of Pioneer Pepper Gravy
* 1 Tablespoon (or more) ground cumin
* 3-4 cans BUSH'S® BEST Great Northern Beans
* 3 Cups of chicken broth
* 3 Cups chopped cooked chicken breast ( or you can use Tyson's Fajita Chicken Strips
* Shredded Cheese (optional)
* Sour cream (optional)
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DIRECTIONS
1. In large skillet, cook onion in oil for 4 minutes or until transparent.
2. While the onions are cooking open the packet of Pepper Gravy and add a cup of Chicken Broth (as stated in previous recipes... I love Chicken Base - the flavor is great and it mixes so much quicker than Bouillon Cubes
3. Add Rotel, cumin, and chicken; cook and stir for 2 minutes.
4. Now move it to a large heavy pot so your "soup" can GROW! Be sure use low heat
5. At this point add your Pepper Gravy mixture and stir out the lumps
6. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened.
7. Garnish if desired.
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