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Soups & broths

Blue dog southwestern poblano white bean soup

2-3 Tbsp olive oil
1 tsp dried oregano (fresh or canned) minced
2 cup diced yellow onions
1 poblano chili pepper
1/2 cup diced celery
salt and pepper to taste
2-3 cloves garlic finely minced or crushed to a paste
3 1/4 lbs cooked great northern white beans ( 1 1/4 to 1 1/2 lbs dry)
2-3 quarts chicken or vegetable stock
1 Tbsp ground cumin
grilled chicken breast
grated white cheese and fresh, chopped
1 1/2 tsp ground coriander
parsley or chives, for garnish

In a large kettle, heat olive oil. Add onions, celery and garlic. Saute until onions take on a golden color. Deglaze the pan with above a cup of chicken or vegetable stock. Add cumin, coriander, oregano, and poblano chili pepper. If you are using cooked or canned beans, add about half of the stock to the pot and simmer until vegetables are nearly done. Add beans, adjust consistency by adding more stock, if needed. Cook until beans are desired doneness and just before they begin to break apart is ideal. Adjust seasonings including salt and pepper to taste, garnish with diced grilled chicken breasts, grated white cheese and chopped parsley or chives and serve. If you are using dried beans; add beans and stock to pot with vegetables and spices. Cook until beans are tender, adding more stock, if necessary. Adjust seasonings, garnish same as above and serve.  
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