Ingredients
Scale
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 large onion, peeled and chopped (about 2 cups)
- 2 – 4 cloves garlic, peeled and chopped
- 4 stalks celery, chopped (about 1 1/4 cup)
- 4 carrots, peeled and chopped (about 1 1/4 cup)
- 3 cups chicken broth
- 1 15-oz. can of cannellini beans
- 1 Tablespoon EACH: finely chopped serrano and jalapeno peppers
- 3 yukon gold potatoes, peeled and chopped into small chunks (2 heaping cups)
- 2 oz. Greek cream cheese (or Neufchatel)
- 2 – 4 Tablespoons tapioca flour (or all purpose flour if you prefer)
- 1 – 2 chicken breasts, chopped into small pieces
- 2 cups frozen corn, thawed
- 1 cup fat free half & half (or regular half & half)
- For garnish: pepper jack cheese & snipped green onions
Instructions
- In a soup pot, heat the butter and olive oil over medium heat until the butter is melted. Swirl the fats around to coat the bottom of the pot, then add the onion, garlic and celery and saute until the onion is soft and translucent. Add the carrots and saute a little longer.
- Stir in the chicken broth, beans, peppers and potatoes. Bring to a boil, then reduce heat and let cook for about 20 minutes, until the potato is tender. Take about 2 cups of this soup and put it in the blender with the cream cheese and tapioca flour. Pour the blended mixture back into the soup and stir it in.
- Add the chicken and corn and let cook for another 15 minutes or so until the chicken is done, then stir in the half & half and let cook just until hot. Serve hot, garnished with shredded pepper jack cheese and snipped green onions if desired.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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