Ingredients
Scale
- 1 T. olive oil
- 3 cloves garlic, minced
- 1 medium onion chopped
- 8 oz. spicy or Italian seasoned chicken sausage
- 4 c. chicken broth
- 2, 15 oz. canned Northern white beans
- 1, 4 oz. green chilies
- 1 T. dried oregano
- 1 T. dried parsley
- 1 T. garlic powder
- 1 t. cumin powder
- 1/2 t. cayenne pepper
- 1/2 t. salt
Instructions
- In a large stock pot, warm olive oil over medium-high heat. Add garlic and onions. Sauté for 2-3 minutes.
- Add chopped sausage. (My kids liked the sausage finely chopped #highmaintenance, but they are sick).
- Sauté chicken for 5-7 minutes until cooked through.
- While sausage cooks, puree 1 cup of canned white beans with 1 cup of chicken broth using an immersion blender or regular blender.
- After chicken has cooked through, add remaining ingredients including pureed beans and chicken stock.
- Simmer for 10-15 minutes. Serve!
Notes
While 4 cups of broth was enough in making the recipe, leftovers often soak up the liquid. You might have to add more broth when serving this recipe again.
Nutrition
- Serving Size:
- Calories: 308
- Sugar: 6 g
- Sodium: 858.4 mg
- Fat: 11.1 g
- Carbohydrates: 36.6 g
- Protein: 16.9 g
- Cholesterol: 50.4 mg