A Principled Chef

• 1.5 lbs boneless skinless chicken pieces, cut into 1" chunks (or you can cut it after it's cooked)
  
• 1 large onion, chopped
• 2 c. carrots, sliced 1/4" thick (I use baby carrots--ready to chop, and no lengthwise slicing needed for the kids)
  
• Extra Virgin Olive Oil
  
• 6 cans Great Northern Beans (or Navy Beans)
• 1 can mild roasted green chiles
• 2 t. each oregano and ground cumin
• 4 c. chicken or veggie broth
  
• Garlic salt to taste

1. Saute onion, carrots & chicken together until chicken is done. (I cut the chicken into chunks by spearing the pieces with a fork and snipping at them with my kitchen shears.)


2. Add Great Northern Beans, broth, chiles, cumin & garlic salt.


3. Simmer until well-combined and serve with crackers & cheese (as in the photo above--Triscuits and smoked guyere), or salad.

This was about 15 or 20 minutes from start to finish. Perfect for lunchtime, or dinner on a busy winter day.

Posted in: Dinner Ideas, Soups on Monday, January 14, 2008 at at 11:16 AM