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Chicken & White Bean Soup
Ingredients
| * | 1 lb. boneless, skinless chicken breasts |
| * | 4 cups water |
| * | salt and pepper, to taste |
| * | 1 lemon, quartered |
| * | 1/2 cup white wine |
| * | 2 tbls. olive oil |
| * | 1 medium onion, chopped |
| * | 3 large garlic cloves, minced |
| * | 2 tbls. cilantro, chopped |
| * | 1 tsp. cumin |
| * | 1/8 tsp. cayenne pepper |
| * | 1 cup chicken stock |
| * | 15 oz. can navy beans, undrained |
Instructions
| 1 | Poach chicken breasts in water, salt, pepper, lemon and white wine. |
| 2 | Remove chicken and cut up into 1 inch pieces. |
| 3 | In stock pot, add olive oil, onion and garlic and saute until tender and translucent. |
| 4 | Add cilantro, cumin, salt, pepper and cayenne. |
| 5 | Add chicken and 1/4 cup stock. Simmer 5 minutes. Add remaining 3/4 cup stock. |
| 6 | Add navy beans, bring to simmer to 15 minutes. |