Santa Fe Chicken and White Bean Soup

Total Time
1hr
Prep 30 mins
Cook 30 mins

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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