Chicken & White Bean Spicy Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 202.7
- Total Fat: 2.2 g
- Cholesterol: 36.7 mg
- Sodium: 165.0 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 5.7 g
- Protein: 20.0 g
View full nutritional breakdown of Chicken & White Bean Spicy Soup calories by ingredient
Introduction
I wanted to do a chicken & white bean chili, but I couldn't find a recipe that tempted me, so I improvised one. It came out more like a spicy soup, but I'm okay with that. I wanted to do a chicken & white bean chili, but I couldn't find a recipe that tempted me, so I improvised one. It came out more like a spicy soup, but I'm okay with that.Number of Servings: 4
Ingredients
-
1 or 2 chicken breasts, depending on size. Abt 8 oz of chicken.
can of white beans, well rinsed
can of green chiles, roasted, peeled & diced (4 oz)
can of low sodium chicken broth
addt'l can or two of water
1.5 med onions, or one large onion, diced
pinch of salt
tsp of cornstarch
couple cloves of garlic
a little wine to deglaze
seasonings - cumin, coriander, white pepper, red pepper flake & oregano, to taste. Start w/ 1 tsp of each (except red pepper flake, that should start at 1/8 tsp).
Directions
Dice onions, and cook in a little oil. Add either cooked chicken, or uncooked chicken, cut into bite-sized pieces.
Cook until chicken is cooked on the outside and onions are starting to become translucent.
Add garlic and spices, cook one minute.
Add can of chiles, cook one minute more.
Deglaze with wine, stirring to get bits up from bottoom of pan.
Add beans, broth, and water. Add enough water to cover all ingredients, if you want soup. If you want thicker soup/stew/chili, start with just half cup water.
Simmer for a while for the flavors to meld. Thicken with slurry of 1 tsp cornstarch dissolved in cold water, if desired.
Serving Size: made 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HIPPYGOTH.
Cook until chicken is cooked on the outside and onions are starting to become translucent.
Add garlic and spices, cook one minute.
Add can of chiles, cook one minute more.
Deglaze with wine, stirring to get bits up from bottoom of pan.
Add beans, broth, and water. Add enough water to cover all ingredients, if you want soup. If you want thicker soup/stew/chili, start with just half cup water.
Simmer for a while for the flavors to meld. Thicken with slurry of 1 tsp cornstarch dissolved in cold water, if desired.
Serving Size: made 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HIPPYGOTH.