• 7 cups Chicken Broth

  • Splash of Olive Oil

  • 3 cans great Northern Beans (15.8 0z. Cans), Cannellini

  • 1 teaspoon Parsley

  • 1 Large White Onion

  • ¼ teaspoons Black Pepper

  • ¼ teaspoons Salt

  • 1 teaspoon Cumin

  • 1 teaspoon Paprika

  • ¼ teaspoons Ground Red Pepper (or Ground Cayenne)

  • 1 teaspoon Oregano

  • 4 Tablespoons Olive Oil, Divided

  • 2 Chicken Breasts (I use a Rotisserie Chicken)

  • 4 cloves Garlic, Minced

  • 1 Whole Green Bell Pepper, Chopped

  • 3 teaspoons of chopped cilantro- save some extra for garnish


  1. In a large stock pot, saute chopped onions and garlic, until they begin to become translucent

  2. Add chopped green bell pepper into pot and cook for a few minutes.

  3. Then add the chicken broth and beans to the stock pot and bring to a boil.

  4. Add all seasonings (parsley, pepper, salt, cumin, paprika, red pepper, oregano and cilantro). Reduce heat to medium and let simmer.

  5. Separately, take the chicken breasts and shred. A trick is to use two forks while shredding. Do not use any of the skin. Add to the stock pot, mix and let the soup simmer.

  6. Let the soup simmer at least another 30 minutes, but the longer, the better.

  7. To thicken up soup a little, use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.

  8. Before serving, add the rest of cilantro.