Spicy Chicken & White Bean Soup

 I think most people who know me know that I really really love spicy food.  I love chili peppers in all their forms and many flavors - I love preparing food with them and I love eating them.  In fact, my amazing friends got together for my birthday and gave me a gift basket full of jalapenos, habanero peppers and an awesome variety of hot sauces and spice rubs.  Awesome friends right?   Well the whole thing got me hankerin' to cook some really spicy food- and for some reason I have been especially craving Posole like we used to get at the little hole in the wall Mexican restaurant behind our apartment in Phoenix, Arizona.  

Hominy is a key ingredient in Posole though, and since that is not readily available I substituted white beans and I thought it turned out positively fantastic (though definitely not Posole).  The cilantro, lime, cumin and chili pepper are pretty much a win-win-win-win combo every time no matter how you prepare them.  I was a little worried this would even be too spicy - especially as I sat and watched the bright red chili collecting in the little pools of oil on top of the soup as simmered.  My fears were unfounded though - it ended up being just right for us and we easily polished off a whole big bowl each (with 2 servings left to keep in the freezer for later - score).

This soup could not be easier or faster - especially if you already have pulled chicken in your fridge or freezer.    Simply throw some chicken, stock, beans and seasonings together and in about 15 minutes you have an amazingly flavorful soup.  Its also really, really cheap - again, especially if you are using homemade stock and are savvy about buying your spices (buy in bulk, and often Mexican or Asian food stores have them for much cheaper).  You can dress it up with garnishes like sour cream, avocado and tortillas but even without all that this soup packs a serious punch.  Fast, healthy and cheap and full of flavor - I think this just became one of my new favorite standbys. 

Spicy Chicken & White Bean Soup
2 cups cooked pulled chicken (roughly 1 chicken breast)*
4 cups chicken or vegetable stock
1 cup water - if necessary
1 tsp ground california chili powder
1/4 tsp cayenne pepper (you can increase to 1/2 if you didn't already cook the chicken in cayenne like I did)
2 tsp ground cumin powder
1 tsp sea salt
1 tsp dried Mexican oregano (you can of course use any oregano if needed)
juice from 1 lime (like 1/4 cup juice at least)
2 cans (400g or 16oz) white beans, drained 
1/2 cup salsa verde (Mexican tomatillo salsa) (buy the little cans in the mexican foods section, they are really cheap, or if you have your own even better)
1 tbs olive oil
1 cup coarsely chopped cilantro, plus a few leaves to garnish
optional:  sour cream, crema, or yogurt for garnish

Combine chili powder, cayenne, cumin, sea salt and oregano (hey this is basically my go-to 'taco seasoning').  Toss pulled chicken in the spices until its well coated.  Lightly mash half of the beans with a large spoon or potato masher.

Heat olive oil in the bottom of a heavy stock pot over med-high heat.  Add chicken and lightly brown (takes about 2 minutes).   Add chicken stock and bring to a simmer.

Add  the beans and salsa verde and lime juice and stir to combine.  Taste and season if needed or add water if it seems it needs more broth or if the spice is too intense for your tastes.    Let simmer for about 10 minutes until the starch from the beans makes it thicken slightly and all the flavors have had a chance to combine.  Remove from heat and stir in cilantro.

Garnish with sour cream, crema or yogurt and a few fresh cilantro leaves.  Would also be amazingly fantastic with some corn tortillas torn up and tossed in, or even with some polenta or brown rice (if you find the spiciness too intense for your tastes - these are also good options to help you mellow it out).  Sliced up avocado would be amazing in this as well. 

*I often have pulled chicken in my freezer from when I make chicken stock (I roast the chicken, pull the meat off and pull it apart - easier to do if you slow cook it but not hard either way) then I make broth with the carcass.  Obviously I don't always have this, and you probably don't either.  In that case: take one boneless, skinless chicken breast and place it in a small sauce pan of boiling water (you can season/substitute with wine, beer, cayenne pepper, salt or just about anything you can think of...for this I added some cayenne pepper to the water).  The water should not entirely cover the breast.  Reduce heat to med-low and simmer for just about 5 minutes (10 max) maybe turning once or twice.  Let rest and cool a bit, then holding the breast down lengthwise with one fork, pull at it with another so the chicken strings off.  The whole process should only take like 10-12 minutes or so tops :)