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Black & White Chicken Soup

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy
Ingredients

1 Tablespoon olive oil
1/2 large onion, chopped
2 garlic cloves, minced
2 boneless, skinless chicken breasts sliced into strips
1-1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 cup dry white wine
2-1/2 cups gf Chicken Stock
3/4 cup water
1 14.5 oz. can Great Northern white beans, drained and rinsed
1 14.5 oz. can black beans, drained and rinsed
1 4 oz. can mild green chiles, diced
Salt and freshly ground black pepper
Sour cream and fresh cilantro for garnish
Directions
In a large dutch oven, heat the olive oil over medium high heat. Add the onion and garlic; sauté for 2-3 minutes. Add the chicken, cumin, and oregano. Cook, stirring occasionally, until the chicken is browned, about 5 minutes. Add the white wine to the pan to deglaze, scraping up the browned bits on the bottom of the pan. Reduce the wine by half, about 3-4 minutes. Add the chicken stock, water, beans, and chiles. Reduce heat and simmer for 30 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.

To serve, ladle the soup into shallow soup bowls and dollop with sour cream. Sprinkle fresh cilantro over the top and serve.
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