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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This classic recipe has an extra spicy twist to it. I hope everyone enjoys it as much as I did. It tastes even better the next day. Ingredients:
1 tablespoon extra virgin olive oil |
1 large onion, chopped |
4 boneless chicken breast halves, cut into one inch chunks |
2 teaspoons chili powder |
2 teaspoons ground cumin |
2 teaspoons salt |
1 teaspoon pepper |
3 (15 ounce) cans cannellini beans, drained (save 1/2 cup draining liquid) |
2 cups chicken broth, divided |
1 teaspoon chipotle pepper, seeded and minced |
1/2 cup heavy cream |
shredded monterey jack cheese |
chopped fresh cilantro leaves |
Directions:
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1/4 cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
3. Meanwhile, combine remaining 1 can beans and 3/4 cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.
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