What is stoup some might ask- well a mix between soup and stew. Stoup.
2 tablespoon butter
2 tablespoons olive oil
4 skinned and boned chicken breast halves, chopped
1 large onion, chopped
4 carrots, chopped
6 garlic cloves, minced
44 oz. chicken broth
1 tablespoon chicken base
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 cups frozen broccoli florets
8 oz. drained sliced mushrooms
3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
1 (4.5-ounce) can chopped green chiles
2 tablespoons all-purpose flour
1/2 cup milk
1/4 cup chopped fresh cilantro
Topping ideas: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon
Melt butter and oilive oil in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients.
Bring to a boil; reduce heat, add broccoli and mushrooms. Simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and can of chiles.
Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.