MEXICAN CHICKEN SOUP FROM GEORGIA JOHNSON ENJOY DAN:

                         MEXICAN CHICKEN SOUP

RECIPE FROM GEORGIA JOHNSON                                                     by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound chicken breast (chopped)

         *she used chicken thigh meat

1 medium onion, chopped

1-1/2-teaspoon garlic powder

1 tablespoon oil

2 cans (15-Oz) Northern beans

1 can (14-Oz) Chicken broth

2 cans (40- Oz) diced green chilies

1 tablespoon salted

1 teaspoon cumin

1 teaspoon dried oregano

1/2-teaspoon white pepper

2 cups shredded Jack Cheese

1 cup sour cream

1/2-cup cream

DIRECTIONS:

1.   Sauté chicken and onion in oil.

2.   Add beans broth, chilies, and seasoning.

3.   Bring to a boil.

4.   Add cheese until melted.

5.   Add sour cream and cream.

6.   Serve with  crushed “Juanita” corn chips

ENJOY  DAN:             BON-APPETITE!!