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Categories:
chicken breasts olive oil onions garlic chicken broth beans green chilies ground cloves cumin red pepper chili powder salt green onions
Viewed: 9 - Published at: 2 years agoIngredients
- 1-1/4 pound Boneless, Skinless Chicken Breasts, Cubed
- 2 Tablespoons Olive Oil
- 2 Small Or 1 Large Onion(s), Chopped
- 4 cloves Garlic, Chopped
- 32 ounces, fluid Reduced Sodium Chicken Broth
- 30 ounces, weight Canned Cannellini Beans, Drained And Rinsed
- 12 ounces, weight Canned Chopped Green Chilies
- 2 pinches Ground Cloves
- 1 Tablespoon Cumin
- 1 teaspoon Red Pepper Flakes (more To Taste)
- 1-1/2 Tablespoon Chili Powder
- Salt And Pepper, to taste
- Optional Garnishes: Chopped Green Onions, Sour Cream, Shredded Cheese
Method
- Heat 1 Tablespoon of olive oil in a large pot over medium heat, add cubed chicken and stir fry until browned and cooked through. Remove chicken from pan and set aside.
- Add remaining olive oil and the chopped onion, cook until onion starts to turn translucent, stirring often. Add chopped garlic to the onions and cook approximately 3 minutes.
- Add cooked chicken, chicken broth and next six ingredients (through chili powder). Stir to combine. Bring soup to a boil, reduce heat and simmer for 10 minutes. Taste for seasoning and add salt, pepper and more chili flakes if desired. For a thicker soup use an immersion blender for 10 seconds.
- Serve soup garnished with shredded cheese, green onions and sour cream.
