Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 garlic cloves minced or crushed
- 4 cups reduced-sodium chicken broth
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1/4 teaspoon ground cloves
- 2 pounds boneless, skinless chicken breasts
- 3 15-oz. cans great northern beans drained
- 2 tablespoons chopped fresh cilantro
- kosher salt and cayenne to taste
Instructions
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Heat olive oil in a dutch oven or stockpot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in garlic, and cook 2 minutes longer.
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Add chicken broth, chili powder, oregano, and cloves. Bring to a boil. Add chicken, cover, and reduce heat to medium. Simmer for 20 minutes, or until chicken is cooked through.
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Uncover pot, and transfer chicken breasts to a cutting board. Add drained beans, and continue simmering soup while shredding chicken with two forks.
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Return shredded chicken to the pot with the cilantro, and return soup to a simmer. Season to taste with salt and pepper, and serve.
Notes
You can serve over rice or topped with crushed tortilla chips if desired.
- Prep Time: 3
- Cook Time: 35
- Category: Main