Mexican Spiced White Bean & Chicken Soup

I am always looking for ways to reinvent soup with white beans, here are a few right here.  I adore their creamy texture and their nutritionally dense goodness.  This recipe for Mexican Spiced White Bean & Chicken Soup is very easy and the longer you cook it the better it gets, especially if you opt to make your own broth.  Top with freshly sliced avocado, cilantro and radishes for an even better depth of flavors!

Mexican Spiced White Bean & Chicken Soup

6 cups homemade or high-quality chicken broth

2 large boneless chicken breasts

2 tablespoons Mexican spice blend, like from Morton & Basset

1 lime, juiced

2 cans of cannelini beans, rinsed

1 cup canned chopped tomatoes, rinsed and drained

Fresh cilantro, for garnish

1 to 2 avocados, sliced for garnish

3 to 4 radishes thinly sliced, for garnish

Salt & Pepper to taste

Directions: Place broth, chicken, spice blend and lime juice in a cast iron soup pot over low/medium heat.  Cook for at least one hour until chicken is tender.  Remove chicken and place on a plate.  Add beans and tomatoes into broth and stir together.  Using two forks, shred chicken and place into soup.  Let cook until beans and tomatoes are hot, about 10 minutes.  To serve, garnish with sliced avocado, radishes and a few pieces of cilantro.  

Serves 6 to 8

Styling & Photography by Alison