The other day when my refrigerator and pantry were all but bare, I needed to come up with something for dinner. I wanted to make this recipe - it's so delicious and my kids gobble it up - but I had forgotten to pick up the peppers and cannot eat dairy right now (Olive doesn't tolerate it through my breastmilk). I have substituted it with coconut milk before and it was okay, but that wasn't an option since a) my blender is broken, making it impossible for me to make homemade coconut milk and b) I didn't have any canned coconut milk on hand. So I had to get creative and I have to say...this soup was pretty good! Especially for not being a cream-based soup (my favorite type). It was even better tasting the second day as leftovers. Try it...hope you enjoy!
Chicken Lime Soup
4-6 cups chicken stock
3 tablespoons olive oil
2 cups shredded chicken, precooked
2 cups white beans, soaked and precooked
1 onion, diced
4 limes, juiced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon oregano
salt, to taste
Combine all ingredients in a crockpot and set on low for 6 hours or high for 3 hours. If using the stovetop, combine all ingredients, bring to a boil, and simmer until heated through. This is delicious topped with cilantro and guacamole. Enjoy!
*Roasting a whole chicken and keeping it in the refrigerator or freezer makes meal preparation a snap. I was able to throw this soup together in about five minutes! I also do the same thing with dry beans...look for a post coming soon on how I keep myself stocked up on beans so they are always ready to go!