This chicken and white bean soup recipe has a light lil kick to it…Do you want to know why?
Peppers. Green Chiles. Jalapenos. Onion.
If the name wasn’t already too long I would have made mention of the “heat” brought on by these ingredients. I don’t want to scare you to think it’s super spicy…the way I made it below it’s not. But it has GREAT flavor.
I honestly ended up having this 3 times in 2 days it was so good. AND if you LOVE the heat you have the flexibility to kick it up a notch. Anyhow…on to the recipe.
Here’s what you need:
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 cup diced red onion
1 TBSP of finely diced fresh jalapeno (or a lil more…:))
1 TBSP extra virgin olive oil
1/2 tsp of dried thyme
1 tsp salt
1/2 tsp pepper
2 cups (or a lil more) of cooked, shredded chicken breast (I used store bought Rotisserie)
15 oz. can of northern beans, rinsed
4 oz. can of mild green chiles, drained
48 ounces of low sodium chicken broth
Here’s what you do:
1. Saute red and green peppers, onion, jalapeno over medium high heat for 2-3 minutes
2. Finely dice green chiles during step 1
3. When peppers-onion mixture has cooked, add remaining ingredients and simmer on low-medium heat for 15 minutes
4. Enjoy over and over again.
We’d love to hear how you enjoy it!!!