Supper is ready: Soup with chicken, green chili and beans

Fantastically filling and comforting – perfect for using leftovers from a roast chicken.


2½ tbsp olive oil

2 onions. 1 onion halved, finely sliced, and 1 onion diced

2 crushed garlic cloves

A bunch of coriander (20g), with the stalks and leaves separated

1 jalapeño chilli, finely chopped

½ tsp ground cumin

½ tsp ground coriander

1 litre fresh chicken stock

400g shredded, cooked chicken

2x400g cans Cannellini Beans, drain and rinse

One lime juice


soured cream

Avocado sliced

sliced jalapeño chilli

Lime wedges

  • Place 2 tablespoons oil in a saucepan that is nonstick. Heat on medium heat. Then add the diced onion and salt. Fry for 20 minutes. Stir frequently. Place the sliced onion in a pan. Cover with a kitchen towel.
  • Add the remaining ½ tbsp oil to the pan with the diced onion, garlic and a pinch of salt. Place the lid on top and let it sweat until tender. Stir frequently. Add the chopped coriander stalks to the skillet with the chilli, spices, and salt. Fry another 2-3 minutes.
  • Stir in the chicken stock, the shredded chicken, and beans. Let it simmer for about 5-6 minutes. Add the lime juice, and season with salt and pepper. Add the chicken stock, shredded chicken and beans to a bowl. Top with crispy onions.
  • With soured cream and slices of avocado, coriander leaves, sliced chili, lime wedges, or with sorrel.