Prep Time: 20 minutes      Cook Time: 30 minutes     Total Time: 50 minutes

 

 

Gluten Free   Dairy Free     Serves: 6 to 8

 

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1 TBSP olive oil

1 medium yellow onion

3 cloves garlic, minced

2 oz. chopped green chili peppers (may add more for more heat)

2 tsp. ground cumin

1 tsp. dried oregano

½ tsp. ground cayenne pepper

32 oz. chicken broth

2 (15 oz) cans white beans, undrained

2 breasts from an organic rotisserie chicken, shredded

1 avocado, diced

Cilantro, chopped

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Heat olive oil in a large Dutch oven over medium-low heat.  Saute the onions until almost tender, add in garlic and cook for 2 minutes.  Add Chile peppers, cumin, oregano, and cayenne.  Mix well and cook for 1 minute.  Add in shredded chicken stirring well to coat with spices.  Pour in chicken broth and 1 ½ cans white beans. Raise heat to medium and bring soup to a light boil then reduce heat to low.  Add the remaining ½ can of beans to a blender or food processor (or use an immersion blender) and pulse until smooth.  Once smooth add to soup mixture.  Simmer 20 minutes over low heat.  Serve in bowls topped with diced avocado and chopped cilantro.  Enjoy!