Simple Chicken and White Bean Soup
This simple white bean and chicken soup has a little kick. It's great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.
olive oil
2
tablespoons
onion, chopped
1
chopped garlic
2
teaspoons
skinless, boneless chicken breasts, chopped
4
unknown
great Northern beans
2
(14.5 ounce) cans
chicken broth
20
ounces
chopped green chiles (such as Old El Paso)
1
(4 ounce) can
cilantro, chopped
12
sprigs
salt
2
teaspoons
cayenne pepper
½
teaspoon
 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until softened, about 5 minutes. Transfer to a small bowl.
  Stir chicken in the residual oil; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
  Bring the soup to a boil, then reduce the heat to medium-low and cook until beans are very tender and chicken is cooked through, about 20 minutes.
