Chicken & White Bean Soup

🥘 Ingredients

• butter
  1 tbsp
• cannellini beans
  13¼ ounce
• chicken stock concentrate
  1 unit
• chicken strips
  10 oz
• chili, cumin & paprika blend
  1½ tsp
• cholula sauce
  1 tsp
• cooking oil
  1 tbsp, 1½ tbsp
• corn
  2¾ ounce
• flour tortillas (use 3; reserve rest for another use)
  6 unit
• paper towels
• pepper
• salt
  ¼ tsp, ¼ tsp
• sharp cheddar cheese
  1 oz
• sour cream
  2 oz
• spiced vegetable broth concentrate
  3½ ounce
• water
  1 c

🍳 Cookware

• medium pot
• medium bowl
• baking sheet

1. 1

   Preheat oven to 425 degrees. Strain and rinse cannellini beans . Cut three flour tortillas into six wedges each, making 18 pieces total.

   cannellini beans: 13¼ ounce, flour tortillas: 6 unit (use 3; reserve rest for another use)
2. 2

   Pat chicken strips dry with paper towels . Cut any larger strips in half lengthwise. Heat cooking oil in a medium pot over medium heat. Add chicken to hot pot. Season with most of the chili, cumin & paprika blend (reserve about ¼ teaspoon for Step 4), salt , and a pinch of pepper . Cook ⏱️ 3 minutes , or until lightly browned, stirring occasionally.

   chicken strips: 10 oz, paper towels, cooking oil: 1½ tbsp, chili, cumin & paprika blend: 1½ tsp, salt: ¼ tsp, pepper
3. 3

   Add corn to pot. Cook ⏱️ 2 minutes , or until corn is warmed through, stirring occasionally. Add spiced vegetable broth concentrate , chicken stock concentrate , about three-quarters of the beans, and water . Season with salt and a pinch of pepper. Simmer ⏱️ 10 minutes , or until broth has slightly thickened and chicken is fully cooked, stirring occasionally.

   corn: 2¾ ounce, spiced vegetable broth concentrate: 3½ ounce, chicken stock concentrate: 1 unit, water: 1 c, salt: ¼ tsp
4. 4

   Place tortilla wedges in a medium bowl . Drizzle with cooking oil . Season with salt, pepper, and reserved chili, cumin, and paprika blend. Gently toss to coat. Spread tortilla wedges out in a single layer on a lightly oiled, foil-lined baking sheet . Toast ⏱️ 5 minutes , or until crispy.

   cooking oil: 1 tbsp
5. 5

   Add remaining beans and butter to pot with soup. Season with salt and pepper to taste. Cook ⏱️ 2 minutes , or until beans are warmed through, stirring occasionally.

   butter: 1 tbsp
6. 6

   Divide chicken and white bean soup between bowls. Garnish with sharp cheddar cheese , sour cream , and cholula sauce to taste (or omit). Serve tortilla chips on the side. Enjoy!

   sharp cheddar cheese: 1 oz, sour cream: 2 oz, cholula sauce: 1 tsp