Cooking Light sends me a dinner recipe everyday, and a few months ago the dinner recipe of the day was White Bean and Rajas soup, originally published in the December 2003 issue. I bookmarked the recipe, and tonight I used that recipe as a base to create my own version. It was really good, and -s said it was excellent. This soup is perfect on a cold winter day, and it’s super easy to prepare. You can always make this vegetarian by leaving the chicken out (the original Cooking Light recipe is vegetarian).
- 1 TBSP olive oil
- 4 garlic cloves, minced
- 2 TBSP, ground cumin
- 1 lb. chicken breast, but into bite sized pieces
- 2 onions, chopped
- 2 poblano chile peppers, seeded and chopped
- 1 red bell pepper, chopped
- 4 c. chicken broth
- 1 c. frozen corn
- 2 (15-ounce) cans navy beans, rinsed and drained
- Juice from 2 limes
- 1/4 c. cilantro, chopped
- Toppings: grated cheese, sour cream, avocado, cilantro, chipotle Tobasco
- Heat olive oil in a large pot over medium-high heat. Add garlic and sauté for about 1 minute, then add chicken and cumin.
- Once chicken is nearly cooked through, add onion, chile, and red bell pepper; sauté 5 minutes.
- Add broth and corn; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add the beans, juice, and cumin. Cover and let stand 5 minutes.
- Top with grated cheese, sour cream, avocado, cilantro and/or chipotle Tobasco.
White Bean and Chicken Rajas Soup: