Smoky Chicken and White Bean Soup


Here is a simple soup that we’ve been making lately. You can play with the ratios by adding more beans or corn to your taste. If you’re not into the smoky cumin flavor skip it or try something else such as chili powder. You can’t go wrong with this one.

Smoky Chicken and White Bean Soup

Here’s what you need:

2 Boneless Skinless Chicken Breasts
1 Onion
4 Carrots
2 Cloves of Garlic
8 oz Frozen Corn
15 oz can White Beans
32-40 oz Chicken Stock
2 tsp Ground Cumin
1 tsp Dried Thyme
Salt & Pepper
2 Tbsp Olive Oil

Here’s what you do:

1. Wash and breakdown all of your veggies. Everything should be chopped fairly small. I use a food processor
2. Preheat the Olive Oil in a pot
3. Add all of the veggies and sauté until they begin to soften
4. Add the Cumin, Thyme, Salt & Pepper and stir
5. Add the Chicken Stock. Mind the splatter!
6. Bring to a boil and reduce to a simmer
7. Add the Chicken to the pot
8. Cook for ~20 minutes
9. Remove Chicken and shred with two forks. You can certainly cut it up but shredding gives a nicer texture
10. Add Shredded Chicken and Beans to the soup
11. Heat through
12. Serve and Enjoy!

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