Santa Fe Chicken & White Bean Soup

Santa Fe Chicken & White Bean Soup (Gubanc’s)

1 or 2 cans white beans

6 cups chicken broth (divided)

B/S Chicken breasts and/or thighs, cut up to equal about 2 cups

1 onion, chopped

½ - 1 cup chopped green or red bell pepper (or combo)

½ cup chopped celery

2 T butter

2 T olive oil

2-3 garlic cloves, minced

2-3 T flour

1 - 7 oz can diced green chiles  (use half the can, freeze the rest)

Garnish: Havarti cheese, sour cream, chopped cilantro

Combine the following in a small bowl:

1 tsp dried oregano

1 tsp dried parsley

1-2 tsp salt (divided)

2 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

½ tsp chili powder

1/8 tsp white pepper

1/8 tsp black pepper

1 tsp red pepper flakes

Pinch cayenne pepper

In a large saucepan, heat the butter and olive oil, add onion, bell pepper, celery, 1/3 of the minced garlic (I clove) and 1/3 of the seasoning mix. Saute over medium heat about 5 minutes.  Add another 1/3 of the garlic and another 1/3 of the seasoning mix, continue sautéing until celery is tender.  Add remaining minced garlic and seasoning mix and the flour, cook 5 minutes longer.  Slowly whisk in the chicken broth, cooking until slightly thickened. (It won’t be too thick).  Add the chicken , beans and chiles and cook aprox 20-30 minutes, until the chicken is done. 

Thank you Holly for sharing this (and all the others that will be posted here eventually!!)