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In this recipe I use a combination of pureed beans and almond milk to get the creamy base that you would normally see with heavy cream.  I use an immersion blender to puree the beans but you can use whatever you like.  I use navy or cannelini beans – use whatever you prefer – I would not recommend garbanzos as they tend to be grainy in texture and aren’t as smooth when pureed.  IMG_1971

2-3 boneless, skinless chicken breasts
1/2 yellow onion chopped
3 stalks celery chopped
3 carrots chopped
2 tsp minced garlic
1 jalapeno pepper seeded, deveined and minced
1/2 can corn (no sugar/salt added) rinsed and drained – or fresh corn roasted and cut off cob
2-3 cups cooked chicken breast
1 can white beans rinsed and drained
1 can white beans rinsed, drained and pureed with hand held processor (or pureed in regular food processor – handheld is easier)
2 teaspoons arrowroot starch mixed with 2 T almond milk and whisked well (this is called a “slurry” – it is used to thicken the soup – can substitute corn starch if you don’t have arrowroot)
1/4 – 1/2 teaspoon dried thyme
crushed rosemary
dash sage
onion powder
salt and pepper to taste
ground red pepper to taste
2 cups or so of plain, unsweetened almond milk

1.  cook chicken (bake, roast in pan, or cook in slow cooker), allow to cool, shred with fork and set aside
2.  sauté onion, celery, carrots, garlic and jalapeño pepper until tender in a large stock pot or dutch oven
3.  in a mixing bowl add pureed beans and 1 cup of milk and whisk well
4.  add bean/milk mixture to veggies in pot
5.  add remaining beans, chicken, all seasonings, and remaining milk to pot
6.  whisk well, increase heat, and bring to a boil
7.  add starch/milk slurry and whisk well
8.  reduce heat and allow to simmer until it thickens up
9.  serve immediately.

When it comes to the seasonings, I just shake the container pretty liberally and keep tasting it until I like it.  Experiment…you may like more of this and less of that!