Adapted from the 100 Days Of Real Food: Fast & Fabulous cookbook
* serves 4
2 tbsp ghee
1/2 yellow onion, diced
1/2 jalapeno, finely diced
2 cups shredded rotisserie chicken
1 garlic cloves, minced
1 tbsp ground chili powder
1 tsp ground cumin
1 1/4 tsp Celtic sea salt
1/8 tsp cayenne
1/2 cup frozen corn kernels
2 15oz cans of great northern beans, drained and rinsed
2 cups of chicken stock (homemade or store bought)
1/2 cup heavy cream
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Melt the ghee in a large pot over medium heat. Once the ghee has melted, add the diced onion and jalapeno to the pot, saute until soft, about 3 minutes. Add the rotisserie chicken and stir around to warm up - about 5 minutes. Add the garlic and spices, and stir around for a minute until the chicken is coated and fragrant. Add the frozen corn, beans, and chicken stock. Bring to boil, reduce the heat and simmer for 20 minutes. Using the back of a spoon, mash some of the beans to make the stew a little thicker. Stir in the heavy cream.
Garnish with diced avocado, cilantro, sour cream, grated monterey jack cheese.
Serve warm.
Freezer friendly: This soup freezes beautifully. Cool soup completely. Divide soup among freezer friendly mason jars(I like using these jars because it is a perfect serving size for one person.) Make sure to leave a little room at the top of the jar, for the soup to expand once frozen. Using painters tape (or any other label of choice), label the jar (content and date.) Freeze for up to 4 months.
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