About this recipe:This soup is super-thick and hearty. It's perfect for the cold winter months. Chicken is simmered with beans, chillies and spices in a chicken stock. Serve with crumbled tortilla chips, if desired.
1 tablespoon vegetable oil
1.35kg skinless, boneless chicken breast meat, cubed
160g chopped onion
500ml chicken stock
2 (130g) tins chopped green chillies
5 (400g) tins cannellini beans, undrained
1 tablespoon garlic granules
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons chopped fresh coriander
1 teaspoon crushed chillies
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Method Prep:30min › Cook:30min › Ready in:1hr
In a large frying pan over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
In a large saucepan over medium heat, bring the chicken stock and green chillies to the boil. Stir in 3 tins cannellini beans, garlic granules, cumin, oregano, coriander and crushed chillies.
Stir in the chicken and onion mixture and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining tins for a thicker consistency as desired.
Tinned chopped green chillies can be purchased online. Alternatively, you can use fresh chillies to taste.