Sopa de Pollo con Frijoles Blancos (Chicken Soup with White Beans)
This protein packed soup will warm you to the bone on chilly winter days.
Follow our simple recipe below.
Ingredients
- 4 large chicken breasts
- 1 can white kidney beans
- 1 large yellow onion (diced)
- 2-3 garlic cloves (diced)
- 2 jalapeños (diced)
- 1 tbs cooking oil of choice
- 1 tbs of chilli powder, cumin, oregano, all spice, and black pepper
- 1 tbs of cayenne (optional)
- 6 cups of chicken stock
- 1 bottle of Caliente jalapeño hot sauce
- 1 block of cream cheese
- 1 cup shredded old cheddar cheese
- 1 tbs Greek yoghurt (plain), for serving
- 1 bunch of cilantro, for serving
- Handful of Caliente tortilla chips, for serving
Process
Add oil to a medium-hot pot.
Fry onion until slightly transparent and fragrant.
Add garlic, jalapeños, and spice blend. Mix well.
Place chicken at centre of the pot, browning on both sides.
Add chicken stock and bottle of Caliente jalapeño sauce, covering chicken. Set timer for 20 minutes, reduce to simmer (not boil) and cook with the lid off.
Once timer goes off, remove chicken breasts to a metal bowl. Shred with two forks (pro tip: if you have a kitchen aid stand mixer, you can easily shred chicken with the paddle setting on the lowest speed).
Add shredded chicken, rinsed kidney beans, and cream cheese to the pot. Mix well.
Add shredded cheese. Shut off pot once cheese is melted.
Serve with cilantro, a dollop of greek yoghurt, and Caliente tortilla chips.
