
Chicken and White Bean Soup
Jason David Page
This recipe was featured in Hearty Soups.
Jenny Hartsfield | Bryan Texas Utilities
Hartsfield’s soup is another great recipe for a busy week, delivering the rich, slow-cooked flavors of an all-day soup in a fraction of the time. White beans pair with green chiles to complement perfectly poached chicken. Serve with a crusty bread or tortilla chips—so scrumptious.
4 boneless, skinless chicken breasts
7 cups water
2 teaspoons salt
1 dried bay leaf
1 tablespoon olive oil
1 tablespoon (1/8 stick) butter
2 medium onions, diced
2 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
4 cans white beans (15 ounces each), undrained
2 cans mild chopped green chiles (4 ounces each)
8 cups grated Monterey Jack cheese
Sour cream, for serving
Tortilla chips, for serving
1. Add chicken, water, salt and bay leaf to a Dutch oven or large saucepan and cook over medium heat. Bring to a boil, reduce heat and cover. Simmer until chicken is fork-tender, 15–20 minutes.
2. Remove chicken and shred, reserving broth.
3. In another Dutch oven or large saucepan, add olive oil, butter and onions and cook over medium heat 15 minutes, stirring often.
4. Stir in garlic, cumin, oregano and cayenne and cook an additional 2 minutes. Add white beans, green chiles, shredded chicken and reserved broth. Bring to a boil, then reduce heat and simmer 10 minutes.
5. When ready to serve, stir in cheese. Serve hot with sour cream and tortilla chips.
Serves 10.