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Tuesday, August 14, 2007

Chicken and White Bean Spicy Soup

Sunday, I grilled some chicken and decided to throw on a couple of extra breasts to eat during the week. So, when I got home yesterday afternoon, I was trying to decide what to do with the chicken. At first I was going to make a salad, but when I pulled the week old, already opened, bag of wet and brown spinach I decided that wasn't a good idea.

So, I came up with this recipe. This makes two servings, but I guess if you were really hungry, you could eat the whole thing yourself, so double if necessary. I had to stop myself from going back for seconds.

Chicken and White Bean Spicy Soup

1 can of White Beans
1/4 cup of Chicken Broth
1/2 tbsp of Garlic Powder (fresh garlic would be good)
1/2 tbsp of Onion Powder (although sauteed onions would be awesome)
1 slice provolone cheese (more cheese=better, but I'm watching calories)
2 tbsp of Parmesan Cheese
1 tsp chili powder
handful of frozen broccoli (or fresh)
1-2 leftover chicken breasts (rotisserie or grilled), sliced.
Hot Sauce, to taste
Additional Parmesan, to taste

Basically, you dump the beans, broth, garlic powder, onion powder, parmesan cheese, chili powder, and frozen broccoli into a sauce pan and cook at a fairly high heat. I had this baby up to a good boil at one point, but make sure you stir a lot if you cook it that hot. Add the provolone cheese in to melt, and then add your chicken in to heat. And it's ready to serve. I probably cooked it for about 5 minutes on a medium high heat and then another 1 minute when I put the cheese and chicken in. Basically, you just want to make sure that the frozen broccoli is cooked all the way through.

Garnish with the hot sauce and parmesan. Yum. Turned out nice and thick. If you like thinner soups, could always add more broth.

You can't tell in this picture, but there were beans in there.

After the addition of hot sauce and parmesan cheese.

1 comment:

April said...

Nice creation!