Jalapeño, Bean And Chicken Soup Recipe

Name: Jalapeño, Bean And Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Canola Oil; 1 Tablespoon Unsalted Butter; 1 whole Large White Onion, Diced; 6 whole Large Jalapeno Peppers-diced With Seeds Removed; 2 cloves (Large Size) Garlic, Minced; 1 can (15 Oz. Size) Diced Tomatoes, Reduced Sodium; 2 cans (15 Oz. Size) Cannellini Beans, Rinsed And Drained; 4 cups Low Sodium Chicken Broth; 2 Tablespoons Cumin; 2 Tablespoons Dried Cilantro; 1 cup Plain Lowfat Yogurt; 1 can (15 Oz. Size) Black Beans, Rinsed And Drained; 1 whole Rotisserie Chicken De-boned And Shredded; 1 cup Sour Cream; 4 whole Limes; 1 dash Salt And Pepper, to taste; Fried Tortilla Strips (usually Found By The Croutons), As Desired For Garnish

Servings: persons

1 Tablespoon Canola Oil
1 Tablespoon Unsalted Butter
1 whole Large White Onion, Diced
6 whole Large Jalapeno Peppers-diced With Seeds Removed
2 cloves (Large Size) Garlic, Minced
1 can (15 Oz. Size) Diced Tomatoes, Reduced Sodium
2 cans (15 Oz. Size) Cannellini Beans, Rinsed And Drained
4 cups Low Sodium Chicken Broth
2 Tablespoons Cumin
2 Tablespoons Dried Cilantro
1 cup Plain Lowfat Yogurt
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
1 whole Rotisserie Chicken De-boned And Shredded
1 cup Sour Cream
4 whole Limes
1 dash Salt And Pepper, to taste
Fried Tortilla Strips (usually Found By The Croutons), As Desired For Garnish

1
Coat the bottom of an enamel pot with canola oil and add butter. Heat on medium-high heat. When butter has melted add the chopped onion and cook for 3 minutes, then add the chopped jalapeno peppers and stir. Cook for another 2 minutes and then add chopped garlic and tomatoes with juice and stir to combine.
2
Add the cannellini beans and stir to combine. Add 1/4 of the chicken broth and bring to a simmer. At this point I use my immersion blender to blend everything in the pot. They are inexpensive and a great tool. If you do not have one, just pour mixture into a blender or food processor and blend until smooth (since this is a hot liquid, make sure you don't fill the blender too full). Once pureed, pour the soup back into the pot.
3
Add the cumin, cilantro and yogurt and mix well. Add the black beans and fold in the chicken. Then add the remainder of the chicken broth and stir. Bring to a boil and then reduce to low heat. Put the lid on and heat for one hour. You'll need to stir every 10-15 minutes.
4
To serve, pour into a bowl and top with a dollop of sour cream, a hefty squeeze of lime and tortilla strips. I add a few dashes of Tabasco right before serving, too.
5
Inspired by a recipe for Jalapeno Lime Chicken Soup on pinchofyum.com.

1177

kcal

Calories

Fat

108

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tablespoon Canola Oil, 1 Tablespoon Unsalted Butter, 1 whole Large White Onion, Diced, 6 whole Large Jalapeno Peppers-diced With Seeds Removed, and more.

Yes, Jalapeño, Bean And Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jalapeño, Bean And Chicken Soup

How did you like this recipe?

Frequently Asked Questions