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Lime Chicken Soup with Pinto Beans and Cilantro Pesto
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Created for BUSH’S
Beans by Jeffrey Saad, Chef, Culinary Entrepreneur and Host of “United Tastes of America” for the Cooking Channel.
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For Chipotle Puree:
1 (7 oz) can chipotle peppers in adobo sauce
2 tablespoons canola oil
8 oz chicken breast
Salt and pepper
2 cups white onion, sliced (about one onion)
6 cups chicken broth
1 (16 oz) can BUSH’S
Pinto Beans, drained and rinsed
2 teaspoons chipotle puree
2 teaspoons kosher salt
¼ cup fresh lime juice
12 corn tortilla chips, broken into ½" pieces
For Cilantro Pesto:
1 cup cilantro, packed, washed and dried
4 tablespoons canola oil
¼ teaspoon kosher salt
2 garlic cloves, chopped
3 tablespoons Cotija or Parmesan cheese, grated
For Chipotle Puree: In a blender or food processor, puree chipotle peppers in adobo sauce. Set aside. (Keep in the refrigerator for up to three weeks; a great way to add a quick blast of smoky heat to salsas, sauces and eggs.)
For Soup: In a wide pot, heat oil over medium high heat. Season chicken breast with salt and pepper and add to one side of pot. Cook until golden on both sides. (Note: chicken should still be raw in the center because it will finish cooking during the rest of the process.)Add onions to the other side of the same pot while chicken is cooking. Stir occasionally and cook until golden brown and soft.
Add chicken broth, beans, chipotle puree and salt. Bring to a boil. Turn heat down to low and cook for 15 minutes while you make the pesto.
Remove cooked chicken breast from pot to a plate. Using two forks shred chicken and add back to pot. Add lime juice to pot and stir.
For Cilantro Pesto: Place cilantro, oil, salt, garlic and cheese into food processor; puree until smooth.
To serve, ladle soup into individual bowls. Garnish with corn tortilla chips and a spoonful of cilantro pesto.
• Set pesto and chips on the table and let guests customize their own soup. • Add more or less chipotle to suit your love of heat! • Substitute chile powder for chipotle. Chipotle has a smokier heat.
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