Chicken & White Bean Soup

🥘 Ingredients

• butter
  1 tbsp
• cannellini beans
  15 oz
• chicken stock concentrate
  1 unit
• chicken strips
  20 oz
• chili, cumin & paprika blend
  1 tbsp
• cholula sauce
  1 tbsp
• corn
  1 c
• flour tortillas
  4 unit
• sharp cheddar cheese
  ½ cup
• sour cream
  ¼ cup
• spiced vegetable broth
  4 c

🍳 Cookware

• large pot
• large skillet

1. 1

   Season chicken strips with half the chili, cumin & paprika blend and salt. In a large pot , heat butter over medium-high heat. Cook chicken until golden and reaches an internal temperature of 165 degrees ⏱️ 12 minutes . Transfer to a bowl.

   chicken strips: 20 oz, chili, cumin & paprika blend: 1 tbsp, butter: 1 tbsp
2. 2

   In the same pot, combine spiced vegetable broth , chicken stock concentrate , and remaining spice blend. Stir until dissolved. Add corn and drained, rinsed cannellini beans . Simmer ⏱️ 5 minutes .

   spiced vegetable broth: 4 c, chicken stock concentrate: 1 unit, corn: 1 c, cannellini beans: 15 oz
3. 3

   While soup simmers, cut flour tortillas into triangles. Heat a large skillet over medium heat. Cook tortilla triangles until crisp and golden ⏱️ 4 minutes , flipping halfway. Transfer to a plate.

   flour tortillas: 4 unit
4. 4

   Return chicken to soup and simmer until heated through ⏱️ 3 minutes . Taste and adjust seasoning.
5. 5

   Divide soup between bowls. Top with sharp cheddar cheese , sour cream , and cholula sauce . Serve with homemade tortilla chips on the side or crumbled over the top.

   sharp cheddar cheese: ½ cup, sour cream: ¼ cup, cholula sauce: 1 tbsp