Chicken & Bean Soup

Directions

1. Pat the chicken dry with a paper towel and season on all sides using ½ teaspoon salt and a few turns of black pepper.

2. Heat the oil in a large pot over medium heat. Once the oil shimmers, add the chicken skin-side down to sear.
3. Cook for 3-5 minutes until golden brown, then flip to sear the other side.
4. While the chicken cooks, chop the light green and white parts of the leeks, chop the celery, and grate the carrot.
5. Remove the chicken from the pot and set aside. Add the leeks, celery, and carrots, and use a wooden spoon to scrape the brown bits off the bottom of the pot.
6. Season the veggies with ¼ teaspoon salt and a few turns of black pepper and cook for 5-7 minutes, until they start to soften.
7. While the veggies cook, add the rinsed beans, shallot, garlic, and broth to a blender. Pulse until smooth.
8. Pour the liquid into the pot and return the chicken. Add the oregano and cumin and cover the pot.
9. Bring the soup to a boil, then lower the heat to a simmer. Let cook, covered, for 45 minutes so the flavors meld.
10. Remove the chicken from the pot and shred using two forks. Return the meat to the soup.
11. If you want to thin out the consistency, add a little more broth or water to your liking. Taste and adjust seasoning as needed, then serve.

12. TIP: You can also freeze this soup for up to 3 months. Store it in an airtight container and transfer to the fridge to thaw. Reheat on the stove or microwave.