White Bean and Chicken Soup

bean soup

White Bean and Chicken Soup

White Bean and Chicken Soup is a great, hearty cold weather recipe.  The chicken stock based soup is seasoned with cumin, oregano and cinnamon…it is even more flavorful when served the day after it is prepared.

  • 1 sweet white onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 lbs of  large shred cooked chicken (4-5 boneless, skinless chicken breasts that have been roasted in a 350 degree oven, generously brushed with olive oil for 30-35 minutes. Or use store-bought rotisserie chicken.)
  • 2 (4 oz) cans of canned roasted and diced green chiles
  • 3 (15 oz) cans cannellini beans, drained and rinsed
  • 5 C chicken broth
  • 2 C shredded monterey jack cheese (more if you garnish the top with a little cheese)
  • 1 T ground cumin
  • 1 T dried oregano leaves
  • 1 T ground cinnamon
  • ground white pepper to taste
  • ground cayenne pepper to taste

In a large pot, cook onion and garlic over medium heat until tender. Add the green chiles, cumin, oregano, cinnamon, cayenne pepper and white pepper and saute for about 4-5 minutes on low heat.

Add chicken broth to pot. Puree one can of beans in food processor and add to chicken broth. Stir to combine. Add additional two cans of beans, chicken and cheese. Stir well and simmer for about 10  minutes until cheese has melted. Serve in soup bowls and garnish with additional grated cheese if desired.

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