This is one of my favorite soups. The flavors blend together beautifully in the time it takes to make it.
Servings: Serves 8
Prep Time: Less than 30 minutes
Cook Time: Less than 60 minutes
1 Tbsp. vegetable oil
2 cups chopped sweet onion
1 green bell pepper, chopped
1 small jalapeno pepper, minced
3 cloves of garlic, minced
1 7-oz. can diced green chilies
2 tsp. ground cumin
1 ½ tsp. dried oregano
1 tsp. ground coriander
1 tsp. salt
¼ tsp. freshly ground black pepper
3 to 4 cups of chicken meat, diced or shredded (I poach 3 to 4 half chicken
breasts, stovetop, covered in water and seasoned with some salt, pepper,
garlic powder, onion powder, cumin, and coriander)
2 15.5-oz. cans cannellini beans, rinsed and drained
6 whole caned tomatoes cut into large pieces
4 ½ cups of chicken stock (or 3 cups of chicken stock and 1 ½ cups of beer)
½ cup cilantro, coarsely chopped
Heat the oil in a 5-quart Dutch oven over medium heat. Add the onion and peppers and saute’ about 3-4 minutes or until the vegetables are tender.
Add the garlic, green chilies, cumin, oregano, coriander, salt and pepper and mix into vegetables.
Add the chicken, beans, tomatoes, chicken stock (and beer, if using) and bring to a simmer.
Reduce the heat to low and cook for 30 minutes, stirring occasionally.
Re-season with salt and pepper to taste and stir in the cilantro. Serve