1 can evaporated milk
1 (10-15 oz). can chicken, undrained
2 cans white beans, undrained
1 (4 oz.) can chopped green chili
1 can cream chicken soup
1 cup chopped onion
1 cup chopped bell pepper
1 tsp. cumin
1 tsp. oregano
½ tsp. garlic salt
chicken broth, milk or water to thin soup
sour cream, for garnish (optional)
Mix all in a stove top pan and simmer until the onions and peppers are soft, about 15 minutes. Serve warm with a dollop of sour cream. If you use dehydrated onion and peppers, cut the amount in half and simmer longer.
Thank you Rinda Hatch for your delicious recipe!