1. Sauté onion in oil on medium heat (5 minutes).
2. Add jalepeno, sauté 2 more minutes; add garlic and sauté 1 more minute.
3. Add chicken broth.
4. Drain beans and mash 2 cans white beans (save the 3rd drained can for later).
5. Add beans to pot with cooked chicken, lime juice and SW seasoning.
6. Bring to a boil, reduce heat and simmer for 25 minutes.
7. Mix cornstarch and water together and slowly stir into the soup.
8. Heat for 5 more minutes, stirring continuously until soup thickens.
9. Stir in cilantro.
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