Jalapeño, Bean And Chicken Soup
Ingredients
- 1 Tablespoon Canola Oil ⓘ
- 1 Tablespoon Unsalted Butter ⓘ
- 1 whole Large White Onion, Diced ⓘ
- 6 whole Large Jalapeno Peppers-diced With Seeds Removed ⓘ
- 2 cloves (Large Size) Garlic, Minced ⓘ
- 1 can (15 Oz. Size) Diced Tomatoes, Reduced Sodium ⓘ
- 2 cans (15 Oz. Size) Cannellini Beans, Rinsed And Drained ⓘ
- 4 cups Low Sodium Chicken Broth ⓘ
- 2 Tablespoons Cumin ⓘ
- 2 Tablespoons Dried Cilantro ⓘ
- 1 cup Plain Lowfat Yogurt ⓘ
- 1 can (15 Oz. Size) Black Beans, Rinsed And Drained ⓘ
- 1 whole Rotisserie Chicken De-boned And Shredded ⓘ
- 1 cup Sour Cream ⓘ
- 4 whole Limes ⓘ
Instructions
- Coat the bottom of an enamel pot with canola oil and add butter. Heat on medium-high heat. When butter has melted add the chopped onion and cook for 3 minutes, then add the chopped jalapeno peppers and stir. Cook for another 2 minutes and then add chopped garlic and tomatoes with juice and stir to combine.
- Add the cannellini beans and stir to combine. Add 1/4 of the chicken broth and bring to a simmer. At this point I use my immersion blender to blend everything in the pot. They are inexpensive and a great tool. If you do not have one, just pour mixture into a blender or food processor and blend until smooth (since this is a hot liquid, make sure you don't fill the blender too full). Once pureed, pour the soup back into the pot.
- Add the cumin, cilantro and yogurt and mix well. Add the black beans and fold in the chicken. Then add the remainder of the chicken broth and stir. Bring to a boil and then reduce to low heat. Put the lid on and heat for one hour. You'll need to stir every 10-15 minutes.
- To serve, pour into a bowl and top with a dollop of sour cream, a hefty squeeze of lime and tortilla strips. I add a few dashes of Tabasco right before serving, too.
- Inspired by a recipe for Jalapeno Lime Chicken Soup on pinchofyum.com.
Nutrition & Diet Analysis (per serving)
954
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).