Chicken Tortilla Soup

1 tbsp. olive oil
1 onion, diced
1 tbsp. minced jalapeno
3 cloves garlic, minced
1 tbsp. chili powder
1½ tsp. cumin
1¼ tsp. kosher sea salt
1 tsp. oregano
½ tsp. coriander
½ tsp. paprika

  1. In a large pot or Dutch oven set over medium heat, add the oil. When the oil is hot, add the onion and saute until soft and translucent, about 5 minutes. Add jalapeno and garlic, saute for 2 minutes.
  2. Meanwhile, puree 2 cans of cannellini beans (do not drain the liquid) in food processor until silky smooth.
  3. Stir in chili powder, cumin, salt, oregano, coriander, paprika, garlic powder, and ground black pepper, when fragrant, add the pureed beans, white beans, black beans,
  4. etc
  5. etc

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