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Chicken Soup and White Beans


A simple soup ideal for testing in a winter night. A variant for the lovers of vegetables that serves as an entrance or main course.

Ingredients


  • 1 tablespoon vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 lb boneless chicken breasts, skinless, chopped
  • 5 and 1/4 cups chicken broth Progresso ® reduced-sodium (32 oz carton)
  • 2 cans (15 oz c / u) of beans (beans) Progresso ® cannellini beans white
  • 2 cans (4.5 oz w / u) of chopped chilies Old El Paso ® chopped green chiles, drained
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper, if desired
  • 1 and 1/2 cups shredded Monterey Jack cheese
  • Chopped fresh cilantro, if desired


Preparation

1. In a pot of 4 quarts, heat oil over medium high heat. Add onion, garlic and chicken, cook and stir until the chicken is no longer pink.

2. Add remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat, cover and simmer 10 to 15 minutes, until flavors are incorporated, stirring occasionally.

3. Serve in soup plates. Sprinkle each serving with cheese and cilantro.

Servings: 9

Preparation time:  15 min

Cooking time:  15 min

Ready in:  30 min

Country:  International

Season / Occasion: All year

Main ingredient:  Vegetables

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