White Bean and Chicken Rajas Soup

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).

Ingredients:

• 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

Directions:

1. Heat olive oil in a large pot over medium-high heat. Add garlic and sauté for about 1 minute, then add chicken and cumin.
2. Once chicken is nearly cooked through, add onion, chile, and red bell pepper; sauté 5 minutes.
3. 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.
4. Top with grated cheese, sour cream, avocado, cilantro and/or chipotle Tobasco.

White Bean and Chicken Rajas Soup: