Pureed White Bean and Chicken Soup
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
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.
Course:
Soup
Cuisine:
American
Keyword:
chicken, Soup, White Beans
Servings: 6 people
Ingredients
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 1 large Onion chopped
- 3 Jalapeno peppers seed removed, diced
- 3-15- ounce cans Tuscan beans
- 4 cups Chicken broth or stock
- 4 cloves Garlic minced
- 1/4 cup Cilantro chopped
- 1/2 tablespoon Ground Cumin
- 1 teaspoon Dried Mexican Oregano
- 1 dash Cayenne pepper
- 2 Pre-cooked chicken breasts shredded
- 1/2 cup Heavy cream
- Kosher salt to own taste
- Freshly ground black pepper to own taste
Garnish or toppings
- Sliced jalapeno peppers
- Fresh grated sharp cheddar cheese
- Fresh chopped cilantro
Instructions
-
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.
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Garnish or top with sliced jalapeno peppers, sharp cheddar cheese, chopped cilantro.