soup szn. [chicken & white bean southwestern soup]
Soup season is officially here and I’ve decided I’m ok with it, as long as it’s soup like this chicken and white bean southwestern soup that I can garnish with ALL the toppings – cheese, sour cream, avocado, you name it. I’m sure you’ll be seeing more soup (and chili!) on here now that it’s finally starting to cool down in LA. But now that I say that, I’m sure it’ll be 90 degrees one day next week…
chicken & white bean southwestern soup
- 2 Tbsp. olive oil
- ½ medium yellow onion
- 1 jalapeno, ribs and seeds removed, largely diced
- 2 tsp. garlic, crushed
- 1 small chipotle in adobo sauce, finely chopped
- ½ Tbsp. chili powder
- 1 tsp. cumin
- 4 cups chicken broth
- 1 large chicken breast
- 2 cans (15.5 oz. each) cannellini beans, strained and rinsed; divided
- ¼ cup cilantro (stems included), finely chopped
- 1 lime, freshly squeezed
- 1½ tsp. kosher salt, plus more or less to taste
- ¼ tsp. black pepper
- Heat olive oil in a pot over medium-high heat. Add diced onion, jalapeno, garlic, chipotle, chili powder and cumin. Cook until onion and jalapeno soften, 2-3 minutes.
- Next, stir in chicken broth and add chicken breast. Poach until cooked through, roughly 15-20 minutes or internal temperature reaches 165 degrees.
- Once cooked, remove the chicken from the broth and set aside. Reduce heat on the broth to medium low.
- Once chicken is cool enough to handle, shred . (You'll have roughly 2 heaping cups of shredded chicken).
- Return the chicken to the broth then add 1½ cans cannellini beans. Coarsely mash remaining ½ cup of beans and stir into the soup.
- Bring soup to a boil, then reduce heat to low and simmer, stirring occasionally, 15 minutes.
- Stir in cilantro, lime juice and season with salt and pepper.
- Serve soup hot and garnish with desired toppings - i.e. sour cream, shredded cheese, jalapeno, avocado, etc.