Jalapeño, Bean and Chicken Soup

Coat the bottom of an enamel pot with canola oil and add butter. Heat on medium-high heat. When butter has melted add the chopped onion and cook for 3 minutes, then add the chopped jalapeno peppers and stir. Cook for another 2 minutes and then add chopped garlic and tomatoes with juice and stir to combine.

Add the cannellini beans and stir to combine. Add 1/4 of the chicken broth and bring to a simmer. At this point I use my immersion blender to blend everything in the pot. They are inexpensive and a great tool. If you do not have one, just pour mixture into a blender or food processor and blend until smooth (since this is a hot liquid, make sure you don’t fill the blender too full). Once pureed, pour the soup back into the pot.

Add the cumin, cilantro and yogurt and mix well. Add the black beans and fold in the chicken. Then add the remainder of the chicken broth and stir. Bring to a boil and then reduce to low heat. Put the lid on and heat for one hour. You’ll need to stir every 10-15 minutes.

To serve, pour into a bowl and top with a dollop of sour cream, a hefty squeeze of lime and tortilla strips. I add a few dashes of Tabasco right before serving, too.

Inspired by a recipe for Jalapeno Lime Chicken Soup on pinchofyum.com.