Chef Alli’s Chicken and White Bean Soup

Ingredients

1-2 large boneless skinless chicken breasts (may substitute chicken thigh meat, if preferred), cooked and shredded

1 Tbs. good olive oil

1 small yellow onion, diced (may substitute 1 Tbs. dehydrated onion flakes)

1 tsp. each cumin ans dried oregano leaves

15 oz. can petite diced tomatoes, with juice

2 cups cooked 21st Century Great Northern Beans

3 cups chicken or vegetable broth

Chopped cilantro, to taste

Directions

Add the olive oil to large saucepan over medium high heat; when the oil is nicely hot, add the onion, cumin, and oregano. Sauté until the onion is softened and translucent.

Stir in the cooked beans, diced tomatoes, and chicken broth; bring to a low simmer, cooking until hot throughout.

Garnish each bowl of soup with cilantro and serve alongside a nice crusty bread.