that reminds me....

about my soup, well not mine, but- you know. when you serve it enough and it gets coined yours?



Creamy Mexican Bliss Soup (i made that name up)



1 lb. skinless, boneless chicken cut up in little cubes (you could also use rotisserie chicken)
1/2 cup onion, chopped
1 minced garlic clove about 1 TB, or 1 t of garlic powder
1 T olive oil
2 cans (15 1/2 oz. each) great northern beans {drained and rinsed}
1 can {14 1/2 oz} chicken broth
2 cans {4 oz. each} chopped green chilies ( i use 1 can if the kidlets are eating it)
1 t salt
1 t cumin
1 t oregano
1/2 t pepper {white pepper is best in this one but black will work too}
1 c. sour cream
1/2 c whipping cream

in a large sauce pan, saute chicken, onion, oil and garlic until chicken is no longer pink. {you could also use a rotisserie chicken and warm the meat in a saucepan with the onion and garlic}

Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes. Remove from the heat and stir in sour cream and cream, serve immediately.

{commentary}
i would say this would satisfy 4 adults. double it for a crowd. also, one day, a very good thing happened. that is when i had a beautiful tomato from the garden at the height of ripeness. i sliced it up and tossed it in at the very end after i had done everything else. i served it to a crowd of women and it had them all a buzz as to what the red things were. it added the right amount of saltiness.

ENJOY!