Ingredients
Units
Scale
- 2 cups of leftover chicken, shredded with any leftover juices
- 1 small head of garlic, crushed
- 2 stalks of celery with the leaves, chopped
- 2 carrots, chopped
- 1 onion, sliced
- 1 tomato, diced
- 2 jalapenos, sliced with or without seeds (spicier with seeds)
- 16 oz. can of butter beans, drained and mashed
- 2 tbs. olive oil
- 4 - 5 cups of chicken broth
- 1 - 2 tsps. spice mix
- Fresh Romano or Parmesan cheese for grating
For Spice Mix:
- 1 tsp. cayenne
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. dried oregano
- 1/2 tsp. ground coriander
Instructions
For Spice Mix:
- Combine all of the ingredients for the spice mix and store in a dry container.
For the Soup:
- In a pot place the garlic, tomato, jalapeno’s, celery, onion and carrots and let these veggies cook down a bit. The onions will soften and the garlic will become fragrant.
- Add the chicken, mashed beans, chicken broth, olive oil and the spice mix and cook on a gentle heat for 25 – 35 minutes. Taste for seasonings.
- Serve as is or for a heartier soup with rice or pasta.
- Serve with a drizzle of olive oil and fresh grated cheese if you like.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1
