Ingredients 1x2x3x

• Olive oil: For sautéing the aromatics.
• Yellow onion (1 medium), diced.
• Garlic (4 cloves), minced.
• Jalapeño (1), seeded and finely chopped (optional for heat).
• Green chiles (2 cans, 4 oz each), mild or hot.
• Ground cumin (2 tsp) and dried oregano (1 tsp).
• Ground coriander (1 tsp) and smoked paprika (1/2 tsp) for depth.
• Sea salt (1–1.5 tsp) and black pepper (1/2 tsp), to taste.
• Chicken broth (4 cups), low sodium.
• Boneless, skinless chicken breasts or thighs (1.5–2 lbs), cooked and shredded, or use a rotisserie chicken.
• Great Northern or cannellini beans (3 cans, drained and rinsed).
• Canned full-fat coconut milk (1 cup) or unsweetened cashew cream (3/4 cup) for creaminess.
• Lime juice (1–2 limes), plus extra wedges for serving.
• Fresh cilantro, chopped (for garnish).
• Optional toppings: avocado slices, thinly sliced radishes, green onions, crushed tortilla chips, pickled jalapeños.

Method

1. Sauté the aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and jalapeño. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
2. Bloom the spices: Add cumin, oregano, coriander, smoked paprika, salt, and pepper. Stir for 30–60 seconds to toast the spices.
3. Add chiles and broth: Stir in the green chiles and pour in the chicken broth. Bring to a gentle simmer.
4. Make it creamy (bean blend): Add 1 can of beans to the pot. Use an immersion blender to partially blend the soup until it looks slightly thickened but still chunky. If you don’t have an immersion blender, blend 1 can of beans with 1 cup of broth in a blender, then return it to the pot.
5. Add chicken and beans: Stir in the shredded chicken and the remaining 2 cans of beans. Simmer 10–15 minutes to let the flavors come together.
6. Stir in dairy-free “cream”: Pour in the coconut milk or cashew cream. Simmer another 3–5 minutes. Taste and adjust salt, pepper, and spices. If you like more heat, add a pinch of cayenne.
7. Brighten it up: Turn off the heat and stir in fresh lime juice. This lifts the flavors and balances the richness.
8. Serve: Ladle into bowls and top with cilantro, avocado, green onions, radishes, and crushed tortilla chips if you like.

Notes

• Fridge: Cool completely, then store in an airtight container for up to 4 days. The flavors deepen by day two.
• Freezer: Freeze in freezer-safe containers for up to 3 months. Leave a little space at the top for expansion.
• Reheat: Warm gently on the stove over medium-low heat, adding a splash of broth if it’s too thick. Microwave in 60–90 second bursts, stirring in between.
• Meal prep tip: Store toppings separately so they stay fresh and crisp.