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Instructions |
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Add 2 tbsp EVOO to large pot - over medium/low
heat
Add the chopped onion cook until they soften
approx 5 mins
Push the onions to one side of the pan
Add chicken Diced into 1 inch cubes
Sprinkle with 1 tablespoon of chilli powder - 4
teaspoons of ground cumin - minced garlic - salt
to taste
Cook 5/6 mins until the chicken is opaque
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Stir in 3 cans of Cannellini beans
Stir in 2 cups of broth You may want to use less
if you want a thicker chilli
Increase the heat to medium/high and bring to
simmer
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Partially cover the pan enough to allow steam to
escape
Cook until the chicken is cooked approx 8 mins
and then take off the heat
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Take the remaining can of cannellini beans, 1 cup
of broth/stock and ½ cup of cream blender until
its a purιe then add to your soup and stir in
You may want to simmer it a bit more to thicken
Once its ready sprinkle with the coriander,
cheese and add chipotle sauce to taste.
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Originally Submitted
1/20/2013
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