Chicken and bean soup

CHICKEN AND BEAN SOUP

Portions : 4 - Preparation : 20 minutes - Cooking : 35 minutes

Ingredients

• 1 onion, chopped
• 250 ml (1 cup) celery, diced
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 3 Québec chicken breasts
• 2 tomatoes, chopped
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) dried oregano
• 2 l (8 cups) chicken broth
• 500 ml (2 cups) cooked kidney beans (canned)
• 30 ml (2 tbsp.) cornstarch, diluted in a little cold water
• 125 ml (½ cup) cheddar cheese
• 60 ml (4 tbsp.) chives, snipped
• Salt and pepper to taste

Preparation

1. In a casserole dish, sauté the onion and celery in the fat of your choice. Add the chicken breasts (coated with Mycryo butter) and brown for 2 minutes.
2. Add the tomatoes, garlic, oregano and stock and cook for 20 minutes.
3. Add the kidney beans and cornflour and cook for a further 10 minutes.
4. Remove the chicken from the soup.
5. Using a spoon, shred the chicken, then return it to the soup. Check seasoning
6. In each bowl, divide the soup and meat, then sprinkle with cheddar cheese and chives.