I hate to sound redundant, but this is another super easy and super delish dinner. You quite literally throw everything in the pot and let it cook till all the wonderful flavors are blended together in synergistic harmony. As much as I like to do everything without preprocessed foods, I do compromise here and use pre-made chicken broth or stock. Not a huge fan of bouillon, but it’ll do as well. I like to use the Giant Brand Nature’s Promise chicken broth or Trader Joe’s Chicken Broth cause they don’t have a lot of un-pronounceable additives and flavorings. Even better is if I have left over chicken broth from a former soup in the freezer.
– 1 chopped medium onion
– 1 chopped and seeded jalapeno pepper
– 5 smooshed/chopped garlic cloves
– 6 cups chicken broth
– 2 cans great northern white beans, drained and rinsed
– 1/4 cup minced fresh parsley
– 1/4 cup minced fresh cilantro
– 1 lime’s juice
– 2 teaspoons ground cumin
– Salt and pepper to taste
– 2 tablespoons cornstarch
– 1/4 cup cold water
– 2 large chicken breasts, boiled and cubed
– Sour cream
– Shredded cheddar cheese
– Tortilla chips
Serves about 4-5.
Saute the onion, jalapeno, and garlic in a large soup pan till onions are translucent and everything is fragrant.
Add the broth and water, beans, parsley, cilantro, lime juice, cumin, and a small dash of salt and pepper.
Bring to a boil. Add chicken, and reduce heat and let simmer for as long as you have time for. Minimum ten minutes, I usually shoot for 30.
Mix the cornstarch and water together in a small bowl till smooth, then add to the soup. Cook for 2-3 minutes more, or until thickened.
Serve with a dollop of sour cream, lots of shredded cheddar cheese, and lightly crushed tortilla chips on top.