A simple and delicious version of a classic, this soup is a tasty combination of white beans, chicken and chilli pepper.
1 large sweet onions, diced
2 garlic cloves, minced
1 red pepper, diced
1 carrot, chopped
2 tomatoes, chopped
2 Tbsp olive oil
2 cups shredded cooked chicken
2 cans (14 1/2 oz each) chicken broth
2 tsp green chiles, chopped
3 cans ( 16 oz each) white beans ( baked)
freshly- ground black pepper, to taste
avocado, sour cream, shredded Gouda cheese or mozzarella, fresh thyme
1. In a large heavy saucepan, heat 2 teaspoons olive oil over medium heat. Sauté the onion, garlic, carrot and red pepper for few minutes or until onion and carrot are tender. Stir in the cooked chicken, green chiles, chicken broth, and 2 cans of beans.
2. Coarsely mash remaining can of beans, and stir into chicken mixture. Bring to a boil, stirring often. Add salt, freshly ground pepper and dried thyme.
3. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.
"Worthless people live only to eat and drink; people of worth eat and drink only to live". ― Socrates