Ingredients

The following ingredients have 6 Servings
  • 1 onion (chopped)
  • 3 large carrots (peeled and chopped)
  • 3 stalks celery (chopped)
  • 3 garlic cloves (minced)
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • Kosher salt and freshly ground pepper (to taste)
  • 1 cup chicken broth (preferably less-sodium)
  • ⅓ cup Frank’s Red Hot Sauce
  • 2 15-ounce cans white beans (drained and rinsed)
  • 1 pound diced boneless, skinless chicken breasts
  • 2 tablespoons vegetable or canola oil
  • Shredded cheese, chopped tomatoes, sour cream, guacamole or diced avocado, chopped onions or scallions, cilantro leaves

Instruction

  • Heat the oil in a large pot or Dutch oven over medium heat. When the oil is hot, add the onions, carrots, celery and garlic and sauté for 5 minutes until the vegetables start to become tender. Stir in the chili powder, paprika, salt and pepper, then pour in the broth and hot sauce, and stir in the beans. Bring to a simmer, then add the chicken and simmer for another 15 minutes. Taste and adjust the seasonings. Either serve immediately, or cool and refrigerate for up to 4 days, reheating over low heat.
  • Serve hot in bowls with all of the desired garnishes.