Chef Alli’s Chicken and White Bean Soup
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
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.