Santa Fe Chicken And Bean Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 1/2 cups great northern beans, soaked in water to cover overnight
• 11 cups lightly salted chicken broth, divided
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 4 -5 teaspoons salt
• 4 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 pinch cayenne pepper
• 1 pinch dried red pepper flakes
• 6 tablespoons butter
• 3 tablespoons olive oil
• 4 cups chopped onions
• 2 cups chopped green bell peppers
• 1 cup chopped celery
• 1 1/2 tablespoons minced garlic, divided
• 2 -3 tablespoons flour
• 1 lb chopped boneless skinless chicken breast
• 1 (7 ounce) can diced green chilies
• shredded havarti cheese
• sour cream
• chopped cilantro

Recipe

• 1 drain soaked beans. combine in large soup pot with 8 cups chicken broth. bring to boil; cover and simmer 1-1/2 to 2 hours or until tender.
• 2 combine oregano, parsley, 4 tsp salt, cumin, garlic powder, onion powder, paprika, chili powder, pepper, cayenne, and red pepper flakes in bowl. set aside.
• 3 in large saucepan, heat butter and oil; add onion, bell pepper, celery, 1/2 tblsp garlic and a third of the reserved seasoning mix. saute over medium heat about 5 minutes. add another 1/2 tblsp garlic and another third of the seasoning mix. continue sauteing until celery is tender. add remaining 1/2 tblsp garlic, seasoning mix and 2 to 3 tblsp flour; cook 5 to 7 minutes longer. whisk in remaining 3 cups chicken broth, cooking til thickened.
• 4 add cooked beans and their broth, chicken and green chilies; heat til chicken is just cooked done, about 5-6 minutes.
• 5 serve in bowls with garnishes.