Ingredients
Method
- Place a large, heavy-bottom pot over medium heat.
- Add the avocado oil, diced onion and diced jalepeno. Cook until soft (about 5 minutes), stirring occasionally.
- Add minced garlic, green chilis, and spices: oregano, cumin, chili powder, salt and pepper. Cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Add the beans and chicken stock. Using an immersion blender, blend the soup until about half of the beans are pureed, leaving the remaining beans whole. A counter top blender can also be used for this step.
- Add the chicken.
- Cover and simmer for 2-25 minutes, stirring regularly.
- Ladle desired amount into a soup bowl and top with your desired toppings.
Notes
Time Saving Tip: Use rotisserie chicken.
