Pureed White Bean & Chicken Soup is a delicious soup that pays homage to my Italian roots while celebrating my love for a Mexican flare utilizing Tuscan beans, shredded chicken breasts, onions, garlic, heavy cream and perfectly seasoned with chopped cilantro, cumin, Mexican oregano.
chicken, Soup, White Beans
3Jalapeno peppers seed removed, diced
3-15-ounce cansTuscan beans
4cupsChicken broth or stock
1teaspoonDried Mexican Oregano
2 Pre-cooked chicken breastsshredded
Kosher saltto own taste
Freshly ground black pepperto own taste
Garnish or toppings
Sliced jalapeno peppers
Fresh grated sharp cheddar cheese
Fresh chopped cilantro
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and onion. Cook, stirring occasionally until the onions are softened, approximately 5-6 minutes.
Add the diced jalapeno peppers and cans of white beans and stir to combine ingredients.
Add the stock and bring the mixture to a low simmer. Add the garlic, chopped cilantro, cumin, Mexican oregano, a dash of cayenne pepper and simmer until the garlic is softened about 10 minutes.
Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly to contain hot liquids. Pour the blended soup back into the soup pot. Puree the remaining soup.
Once all the soup is blended and back in the soup pot, add shredded chicken breasts, heavy cream, kosher salt, and pepper. Simmer on low for 20 minutes before serving.
Garnish or top with sliced jalapeno peppers, sharp cheddar cheese, chopped cilantro.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog