Zesty chicken and bean Soup, with a kick!
This soup is a hearty chicken soup. It almost resembles a white chicken chili. It has just the right amount of kick without burning your mouth. I love recipes like this because I was able to slow cook an organic chicken and use half of it for the soup and the other half for lunches later in the week. This soup is easy to prepare and is so very flavorful!
Ingredients
1 Tablespoon coconut oil
1 medium sized onion
2 cloves garlic, chopped
1/2 jalapeno pepper, chopped and seeded
1 can (4 oz) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon italian seasoning
dash of cayenne pepper
1 can organic Great Northern Beans (or other white beans), undrained
2 cups free-range chicken broth
2 cups cooked chicken, shredded
salt and pepper to taste
sour cream and shredded cheddar cheese (to top the soup)
Directions
- In a large stockpot, heat the coconut oil over medium heat.
- Add the onion and cook until tender for about 3-5 minutes.
- Mix in the garlic, jalepeno, green chilies and spices. Stir and cook for another 3 minutes.
- To the pot, stir in the beans, chicken broth and chicken; season with salt and pepper
- Allow the soup to simmer for at least 30 minutes
- Serve topped with sour cream and cheddar cheese
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Clair says
Eep! You directed me here from your old blog during the summer, and I’ve been checking in every once in awhile since then. So glad to see it’s up!
This is about to be my go-to site for recipes.
Just Enjoy Food says
I am so glad you found this blog. It is my joy to be able to share recipes with others. Merry Christmas.