|In a medium sauce pan add 1 1/2 pounds of boneless, skinless chicken breast |
to 1 quart of chicken stock and simmer over medium heat for 15 minutes or until just done.
|While the chicken is cooking chop 4 medium yellow onions.|
|Heat 5 Tablespoons of olive oil over medium heat in a large soup pot.|
|Add the onions and cook for 8 minutes.|
|Dice the jalapenos.|
|Add to the onions.|
|Mince 4 garlic cloves.|
|Add to the pot and cook and additional 5-10 minutes.|
|When the chicken is done place it on a plate and let cool for 3-5 minutes.|
Reserve the cooking liquid.
Using 2 forks shred the chicken.
|Set shredded chicken aside.|
|Add 2 teaspoons salt, 2 Tablespoons cumin and 1 teaspoon white pepper to onions.|
|Mix well and cook for 2 more minutes.|
|Add the cooking liquid from the chicken and 2 cans of cannellini or great northern beans.|
Cook for 10 minutes.
|Ladle the soup into a blender to puree or use an immersion blender.|
|Rinse out the pot and return the soup back to the pot.|
|Stir over medium heat.|
|Add chicken stock to thin the soup to desired consistency.|
I use about 2 cups.
|Add the shredded chicken.|
|Add 2 cans of cannellini or great northern beans drained.|
Cook for another 5 minutes or until hot.
Adjust seasoning to taste.
|Top with generous spoonfuls of diced avocado and fresh salsa.|
Serve with tortilla chips.