We woke to subzero temps on New Years Day, and nothing feels better on a frigid day than a warm bowl of soup. I’d been planning to make a white bean chili this past week, but never got around to it. Instead I decided to re-purpose the ingredients into a soup for K and me to enjoy on our last night before the end of our holiday break.
I’ve been doing a lot of improvisation with rotisserie chicken lately. Nachos, stir fry, you name it. Rotisserie chicken is an inexpensive way to add perfectly tender, great tasting chicken to all kinds of recipes. It’s an easy few minutes to strip the meat off the bones and shred into usable pieces.
For the soup, I sauteed 2T. of minced garlic in olive oil, added mini portobella mushrooms (8oz.), the chicken, and 2 diced jalapeños (seeded). Next, I added 64oz of organic chicken broth and 4 cans of great northern beans.
I seasoned to taste with cumin, chili powder, basil, parsley, and black pepper.
I let the soup cook on medium low for 5 hours, until the beans began to break down into the broth, creating a rich brown base.
We both sprinkled a little shredded cheddar and broken crackers on top before eating. It served as a great dinner for two, and I’ll have leftovers for lunch for at least a couple of days.
According to MyFitnessPal, based on an approximately 2 cup serving, this recipe clocks in at ~400 calories, 30g of protein, and 4g of fat.
#FoodIsLove. Creating it allows me to bring joy & health to those important to me.