Recipe from Kenny Johnson of Carmel, Ind.
Prep Time and Total Time: 10 to 15 minutes
1 jar of cooked northern beans
1 box of chicken stock (unsalted/ 97% fat free)
1 package of skinless chicken breast (use as much as you want)
1 pasilla / poblano pepper (diced, seeds and veins removed)
1 jalapeño pepper (diced, seeds and veins removed)
1 yellow onion (diced bite size)
2 cloves of garlic (minced)
1 Bunch of cilantro
Cumin to taste (I like a lot of cumin)
Salt / Pepper to taste
Dash of cayenne pepper
1. I make everything in one large pot. I first cut the chicken into small pieces and all other ingredients as well so it's much easier to add when the items are done.
2. So start with the chicken in a hot pan with a couple tablespoons of olive oil. Once the chicken looks done, add a little more oil and the onion / peppers. After a couple on minutes add the garlic and only cook until the garlic release the oils as it's not necessary to over cook the garlic and peppers, they add crunch to the soup.
3. Use a half cup of stock to deglaze the bottom of the pan, and then add the beans (drained) to the pot, plus the remaining stock to cover the beans. Add the salt / pepper / cumin and allow the pot to simmer for 30 minutes. When ready to serve add the cilantro for some fresh flavor.
Servings: 6 to 8
Comments: I recently added a small jar of mixed beans to soup which worked very well or just use the northern beans.
