This tasty Mexican-style white bean and chicken soup has a little kick, thanks to a small can of green chile peppers and a little bit of cayenne pepper.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
303 Calories
Recipe Instructions
Step 1
Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until softened, about 5 minutes. Transfer to a small bowl.
Step 2
Stir chicken in the residual oil; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
Step 3
Bring the soup to a boil, then reduce the heat to medium-low and cook until beans are very tender and chicken is cooked through, about 20 minutes.
Ingredients
2 teaspoons salt
1 onion, chopped
2 tablespoons olive oil
2 teaspoons chopped garlic
4 skinless, boneless chicken breast, chopped
2 (14.5 ounce) cans great Northern beans
20 ounces chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®)
