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White Bean and Chicken Soup Recipe

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This recipe for White Bean and Chicken Soup, by , is from Cooking in Stilletos! Some men think that's HOT!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindy Hurd
Added: Thursday, March 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs skinless boneless chicken breast, cut in 1 inch dice
2 tabs vegetable oil
1 medium onion diced
3 garlic cloves minced
4.5 oz can diced jalapeņo
2 tabs all-purpose flour
2 tabs chile powder
2 tsp ground cumin
1 TSR dried oregano
1/2 TSR cayenne pepper
8 cups chicken broth
three 15 oz cans navy beans
salt and pepper to taste
Tortilla chips, sour cream, shredded Monterey Jack cheese, cilantro and diced avocado for serving

Directions:
Directions:
1. Season the chicken with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
2. Add the onions to the casserole and cook over moderate heat, stirring, until tender, 5 minutes. Add the garlic and jalapeņo and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly, until fragrant. Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
3. Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with the tortilla chips, sour cream, Jack cheese, cilantro and avocado.

Personal Notes:
Personal Notes:
Recommended Wine...Toad Hollow Erik's the Red from California

 

 

 

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