Hearty southwest chicken soup with kale and whitebeans

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Hearty southwest chicken soup with kale and whitebeans
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Ingredients

  • 2 CUPS CHANDLER’S MAKE YOUR OWN PULLED CHICKEN
  • 4 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • 2 CARROTS, 1 LARGE ONION, 1 RED PEPPER, 3 STALKS CELERY, 1 T. GARLIC
  • 15 OZ.  BUSH’S BEST LOW SODIUM GREAT NORTHERN BEANS
  •   1 EACH YUCCA ROOT
  • ¼ CUP SLICED GREEN ONION, ¼ CUP CHOPPED CILANTRO
  • 4 TABLESPOONS LIME JUICE, 3 TABLESPOONS TOMATO PASTE
  • 15 OZ. CANNED WHITE BEANS, DRAINED AND RINSED, 4 CUPS CHOPPED KALE
  • ¼ TEASPOON EACH McCORMICK  CUMIN, CHILI POWDER, CORIANDER
  • KOSHER SALT, FRENCH’S REDHOT ORIGINAL SAUCE TO TASTE
  • 4 CUPS LOW SODIUM CHICKEN STOCK,  1.5 CUPS WATER

Procedure

  1. Dice the carrot, celery, pepper and onion. 
  2. Mince the garlic. 
  3. Sweat for a few minutes in a large pot with the olive oil and spices.
  4. Dice the yucca and wash well. 
  5. Add the stock, tomato paste, yucca and water, and simmer. 
  6. Add the kale and beans and let simmer again until yucca is soft. 
  7. Finish with the Chandler’s Make Your Own Pulled Chicken, lime juice, green onion and cilantro. 
  8. Adjust the seasoning with kosher salt and Frank’s RedHot Original Sauce.