Just double it. 😉 Once you’re making soup, it’s so little work to make extra, and you can always freeze it. This one is simple and delicious for any family.
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped, optional
- 2 minced garlic cloves
- 1 Tbs. olive oil (or any cooking fat)
- 4 c. chicken broth
- 2 cans (15 oz. each) great northern (or any white) beans, drained and rinsed
- OR about a cup dried beans, soaked and cooked (for 3-4 c. beans)
- 2 Tbs minced fresh parsley (or dried)
- 1 ¼ tsp ground cumin
- 2 Tbs. corn starch or arrowroot starch
- ¼ c. cold water
- 2 c. cooked chicken
- 1 Tbs lime juice
- In a large saucepan, cook onion, pepper and garlic in oil until tender.
- Stir in broth, beans, parsley and cumin – bring to a boil.
- Reduce heat, cover and simmer 10 minutes, stirring occasionally.
- Combine cornstarch and water until smooth; stir into chili.
- Add chicken.
- Bring to a boil, cook and stir for 2 minutes or until thickened.
- Turn off the heat and squeeze in the lime juice last so the flavor remains fresh.
* Timesaver: This a super quick meal to begin with! Freeze your cooked chicken from making stock in 2-cup portions.
* Money-saver: Buy limes on sale (or better yet, reduced produce) and juice them all, freezing in 1 Tbs. portions in ice cube trays. Store in a bag in the freezer, and you can just throw one in the soup and you have fresh lime juice instead of bottled. (But that works too!)