Southwest Chicken & White bean soup

Instructions

In a large Dutch oven heat the olive oil and sauté the fine chopped onions until translucent, about 5 minutes. Next add the minced garlic and stir frequently for 1 minute until fragrant. Add the oregano, cumin and cayenne pepper and stir until mixed in and then add the homemade chicken stock.

Next wrap the reserved stems of the cilantro in cheesecloth so it can be easily removed later and place into the soup. The stems have a lot of flavor that will be released but can also be removed after it turns dark from cooking. Now add the lime zest and increase the heat to bring the soup to a boil then reduce to a simmer and continue to simmer uncovered for 10 to 15 minutes. Next add the shredded cooked chicken and beans and warm through, about 5-10 minutes and add about 2 teaspoons of kosher salt and 1 tsp of fresh ground black pepper. Add the ½ cup of fresh chopped cilantro and the lime juice. Stir the soup to incorporate and simmer another minute.

To serve the soup garnish or serve with crispy store bought or home made tortilla strips, diced jalapeños or Serrano pepper, fresh chopped cilantro, scallions, diced avocado and lime wedges.