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Mexican Chicken and White Bean Soup

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
45 min
SERVINGS
6 servings
Soup
Mexican Chicken and White Bean Soup
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 teaspoons chopped garlic
  • 4 skinless, boneless chicken breast, chopped
  • 2 (14.5 ounce) cans great Northern beans
  • 20 ounces chicken broth
  • 1 (4 ounce) can chopped green chiles (such as Old El Paso®)
  • 12 sprigs cilantro, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
Instructions
1
Heat a generous amount of olive oil in a substantial cooking vessel over a moderately high heat level. Introduce the onion and garlic into this heated oil, stirring constantly until they become soft and fragrant, approximately 5 minutes.
2
Transfer the cooked onion mixture to a smaller container for safekeeping.
3
Next, incorporate the chicken into this remaining oil and cook, stirring frequently until it is uniformly browned on all sides, taking around 5 to 7 minutes.
4
Return the previously cooked onion mixture back into the cooking vessel; add the beans, broth, chiles, cilantro, salt, and cayenne pepper to create a diverse blend of flavors.
5
Now, bring the soup to a rolling boil before gradually decreasing the heat to a lower medium setting and continue cooking until the beans are extremely tender and the chicken is fully cooked through, approximately 20 minutes.