There comes a point every year when I officially declare it soup season, regardless of whether the weather has gotten the memo. I’m no longer waiting for chilly temperatures to justify a cozy bowl of soup. There’s so much to love about soup: it’s usually a one-pot meal, requires minimal hands-on effort, and, most importantly, gives me an excuse to dip a thick slice of sourdough bread into something delicious. Another bonus? Soup almost always tastes better the next day, which means leftovers are something to actually look forward to. It’s also an easy way to sneak in plenty of protein and fiber with ingredients like chicken and beans, without making dinner feel overly complicated. I keep this version mild for my little ones, but if you love a little heat, feel free to kick up the spice. It’s just as delicious with an extra punch!
Ingredients:
1 1/2 pounds boneless, skinless chicken breast
2 cans (15 oz each) cannellini beans, drained and rinsed
1 small onion, diced
3 cloves garlic, minced
1 box (32 oz) of chicken broth
4 oz mild diced green chilis
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp dried oregano
salt and pepper to taste
4-8 oz cream cheese, softened (use 8 if you want super creamy)
juice of 1 lime
1 tbsp olive oil
Instructions:
-For this recipe you can use dutch oven or crockpot. I used a dutch oven today, but you can do the same first couple steps in a crockpot as well if it has a “sear function” like mine does.
-Heat 1 tbsp of olive oil on medium high heat. Pat chicken dry and season with salt and pepper. Once oil is hot, sear chicken for 3 minutes each side or until golden brown. Set aside.
-Add diced onions to the same pan and cook until translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
-Add chicken back into the pan and add cumin, chili powder, paprika, oregano, salt, green chiles, beans, and chicken broth.
-If you are using a dutch oven, simmer for about 30 minutes or until chicken reaches 165 F internally. If you are using a slow cooker, cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken reaches 165 F and shreds easily.
-Once cooked, remove chicken and shred. Stir in softened cream cheese until melted and incorporated. Taste and season with more salt and pepper if needed. Squeeze lime in it and serve immediately.
- Suggested toppings: shredded cheese, cilantro, green onions, radishes, avocado, a dollop of greek yogurt.
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