4 skinned and boned chicken breast halves, chopped
1 large onion, chopped
3 carrots, chopped
1/4 cup celery, minced
3 large fresh garlic cloves, minced
2 cans (14-ounce each) low-sodium chicken broth
1/4 teaspoon cilantro
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes (optional)
3 cans (16-oz. each) pinto beans, rinsed, drained, and divided
1 small tin chopped green chiles
2 tablespoons all-purpose flour
1/2 cup milk
1/4 cup chopped fresh Italian parsley
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Let's Make It
In a large heavy pot or Dutch oven over medium-high heat; heat the olive oil and add the chicken, onion, carrots, celery and garlic and saute 10 minutes (note; do not brown or caramelize the garlic as it will make the soup bitter).
Stir in broth, cilantro, nutmeg and red pepper and bring to a boil; reduce heat, simmer 20 minutes, stirring occasionally. Stir in 2 cans of beans and the can of chiles.
Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in Italian Parsley.
Use shredded cheddar cheese, sliced avocados, sliced green onions, cooked and crumbled bacon, or a dollop of sour cream for toppings.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.