Santa Fe Chicken and White Bean Soup

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Recipe by Barbara.a.jeppeson

One of the most requested soups at Gubanc's Pub in Portland, Or. Their chef has created so many soups that they could serve a different one each day for 3 months. The amount of ingredients looks long and time-consuming, but you can actually put the spices together days before. This is a wonderful, soul-warming soup with terrific flavor.

Ingredients Nutrition

Directions

  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.

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