Foster’s Chicken Chili with Navy Beans

As most of you readers know, I have a all-loves tummy for anything Sara Foster. I made some of her soup yesterday out of the Foster’s Market Cookbook (the yellow one) and the flavor was outstanding. I have plenty of it that will give me leftovers until I leave for vacation.

olive oil
1 onion, chopped
1 green pepper, chopped
1 jalapeno (either seeds or no seeds)
4 large cloves of garlic
1 T chili powder
2 tsp cumin
2 tsp dried italian seasonings
7 cups chicken broth (preferably homemade)
14 oz can chopped tomatoes
12 oz beer (I used Corona Extra)
1/4 cup worcestershire sauce
4 cups shredded chicken
2 cans navy beans
1/4 cup stone ground corn meal
2 tsp sea or kosher salt
1 tsp pepper
Garnish: avocado, sour cream, cheese, cilantro, scallions
Serve with: Fosters Cheddar Corn Muffins

Pan: Big dutch oven or soup pot. Saute veggies, adding in garlic and jalapeno near the end (just till veggies are soft). Add in seasonings and cook about 3 minutes longer, stirring constantly. Add in everything else. Let simmer about 30 minutes or longer. Flavors (as with most soups) get better the longer they sit.


About kimddavidson

I am bought with the blood of Christ and being graced every day to know Him more. I am a writer. Love to read, run, hang out, watch movies, cook, bake, work hard/play harder. God is so abundantly good to me.
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