Name: Chicken and white bean soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 lb ground chicken; 1 tbsp extra virgin olive oil; 2 1/2 large yellow onions, diced; 1 1/2 large carrots, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 5 oz lacinato kale, stemmed and chopped; 2 1/2 tsp fresh thyme, leaves stripped from 2 sprigs; 1 1/2 (15-oz) cans no-salt-added white beans, drained and rinsed; 4 cups vegetable broth; 1 (14.5-oz) can diced tomatoes; 1/2 tsp kosher salt; 1/4 tsp crushed red pepper flakes; 6 corn tortillas, cut into 1/2-inch strips

Instructions

Prep 25 min · Cook 10 min

Heat a large pot over medium-high heat with half the olive oil. Add the ground chicken and cook, breaking it up with a wooden spoon, for 8 minutes until browned. Done when browned and opaque, 165°F.
Remove the chicken from the pot and set aside. Add the remaining oil to the pot over medium heat. Add the onion, carrot, and celery. Sauté for 8 minutes until the vegetables begin to soften. Stir in the garlic and thyme leaves, cooking for 1 minute until fragrant.
Add the diced tomatoes, white beans, vegetable broth, salt, and red pepper flakes to the pot. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
While the soup simmers, heat a 12-inch skillet over medium-high heat. Add the tortilla strips in a single layer, working in batches if needed, and toast until crisp and golden, about 5 minutes. Done when crisp and golden.
Stir the cooked chicken and chopped kale into the pot. Simmer for 5 more minutes until the kale is tender. Ladle the soup into bowls and top with the toasted tortilla strips.

Nutrition

Ingredients

Instructions

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