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Chicken & White Bean Soup
Makes 6 servings
*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
1Poach chicken breasts in water, salt, pepper, lemon and white wine.
2Remove chicken and cut up into 1 inch pieces.
3In stock pot, add olive oil, onion and garlic and saute until tender and translucent.
4Add cilantro, cumin, salt, pepper and cayenne.
5Add chicken and 1/4 cup stock. Simmer 5 minutes. Add remaining 3/4 cup stock.
6Add navy beans, bring to simmer to 15 minutes.