Recipes

M E W P S N

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Ingredients

2 T. olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1 green pepper, seeded, diced
6 cups chicken broth*
1 (15-oz.) can cannellini beans, rinsed and
drained
1 T. ground cumin
salt
pepper
2 cups cooked chicken breast, shredded

Directions

In large pot, heat olive oil over medium heat. Add onion and garlic and cook about 3 minutes until soft. Add cilantro and green pepper, cook about one minute. Add chicken broth, cannellini beans, cumin, and salt and pepper to taste. Bring to a boil. Reduce heat, then simmer 10 minutes.

Transfer about one-third of soup to a blender and purée. Return to pot. Add chicken; cook about five minutes, then serve.

Note: This soup is great served with tortilla chips.

*Be sure to read the label.

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