Cannellini 'n Cilantro Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Light enough to serve year round. Serve soup and sandwich for a satisfying meal. A good use of leftover turkey or chicken. Ingredients:
1 (19 ounce) can large cannellini beans |
2 (14 1/2 ounce) cans chicken broth with 1/3 less salt |
1 small garlic clove, minced |
1/2 cup chopped onion |
1 (4 ounce) can diced green chilies |
1 tablespoon snipped fresh cilantro (can sub parsley) |
1 teaspoon ground cumin |
1 pinch cayenne pepper |
2 cups diced cooked turkey breast (1 1/4 pounds) or 2 cups diced chicken breasts |
1 cup shredded colby-monterey jack cheese |
tortilla chips |
Directions:
1. In large kettle or Dutch oven, combine first 9 ingredients. Bring to boiling over medium heat; reduce heat and simmer, uncovered, about 15 - 20 minutes.
2. Serve topped with shredded cheese and tortilla chips.
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