Mexican Chicken Chilicannellini beans, shredded chicken, lime-infused spicy broth, cilantro

Serves 2 | Time to Table 30 minutes | Calories 402 | Allergens Milk (Sour Cream) | Category Low-Calorie, Gluten-FreeExcellent Source of Fiber, Protein, Vitamin A, Vitamin C + Iron | Good Source of Calcium

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Trust us and read through the entire recipe before you start cooking— you’ll be so happy you did.

What To Do:

1. Make Stock: In a large saucepan, whisk together stock paste and 3√ cups water until concentrate just dissolves. Bring to a boil.

2. Poach Chicken: Add chicken. Boil 12 minutes or until chicken is done. Remove chicken from saucepan and let cool slightly. Skim any renderings floating on the stock and reduce heat to low. Shred chicken using two forks.

3. Prep Soup Ingredients: Cut lime in half. Squeeze half of lime juice into broth. Cut remaining lime half into wedges. Finely chop jalapeno; chop onion.

4. Finish Soup: Mash beans with a potato masher. Stir mashed beans, jalapeno, onion, ONLY 1 teaspoon cumin, ONLY 1 teaspoon coriander, ONLY 1 teaspoon chili powder, ∏ teaspoon salt, and ∑ teaspoon pepper into broth. Simmer 5 minutes. Stir in chicken and all but 2 tablespoons cilantro.

To Serve: Divide soup between 2 bowls. Top each serving with sour cream, cilantro, and squeeze of lime juice.

H Pro Tip: Great poured over a spicy cornbread!

TK Table Talk:Would you rather live in a castle, on a boat, or on a cloud?

Wine Pairings by @grapefriend A light, bright-berried Beaujolais is perfection in pairing here.

Beer PairingsThe malty flavor of a light to medium bodied American dark wheat ale will work great with the spice in this dish.

Equipment– Large saucepan– Whisk– Liquid measuring cup– Chef ’s knife– Potato masher– Measuring spoons

What You Need– Kosher or flake sea salt– Coarsely ground black pepper

What We Send– .6 ounces chicken stock concentrate– 12 ounces chicken breasts– 1 lime– 12 ounces cannellini beans– 2 ounces sliced yellow onion– .7 ounce jalapeno– 2.5 g ground cumin– .2 ounce coriander– 5 g chili powder– .4 ounces cilantro– 2 ounces sour cream

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