White Bean Chili Soup

Hearty White Bean Chili from The Eat Clean Diet by Tosca Reno:

1 pound dry great northern beans or white kidney beans, rinsed and picked over

4 cups low sodium chicken broth

2 cups yellow onions, chopped

3 large garlic cloves, minced

2 tsp ground cumin

1 1/2 tsp. dried oregano

1 tsp. dried ground coriander

1/8 tsp ground cloves

1 4 oz. can of chopped chilies

2 pounds boneless, skinless chicken or turkey breast, grilled and cubed

1 tsp. sea salt

Place beans in soup kettle or dutch oven (I love using a dutch oven, more flavor) Add enough water to cover beans by two inches. Bring to a boil. Let boil for five minutes. Remove from heat and let stand covered for 1 hour. Drain and rinse. Discard liquid.

Place beans in a slow cooker. Add the chicken broth, onions, garlic and seasonings. Cover and cook on low heat for seven hours or until beans are not quite tender. Add the chilies, chicken and sea salt. Cook for another hour until beans are tender.

442 calories, 50 g protein, 4 g fat, 50 g carbohydrates; per serving.

Enjoy!