I designed this, with my brain . . .
And it’s good! It works because the ingredients are prepared separately and then combined. The colored bell peppers and fresh herbs brighten up the otherwise bland colors of white beans and chicken.
Chicken and White Bean Soup Southwest Style
1 15 oz. can white beans or equivalent quantity of homemade. When I cook beans I double or triple the amount I need and freeze the extra in zip lock bags approximately 16 oz. each.
Approximately 1 lb. chicken dark meat (I used 4 drumsticks) simmered in water until done, cooled, skin discarded and meat shredded. Reserve cooking liquid (aka chicken stock, you may need more to adjust the texture to your taste).
½ onion plus ½ each red, yellow and green bell pepper all ¼ inch dice. One Jalapeno pepper and one stalk celery diced fine. Saute the onion and bell peppers in a tbs of the oil of your choice (I used chicken fat). Add Jalapeno and celery when onions are translucent and cook just long enough to soften celery slightly. The celery gives a nice texture that I found interesting.
2 tbs chopped fresh cilantro and chives.
Combine all ingredients, warm through and season to taste. Serves two very amply.
Note: I have some ‘secret flavor weapons’ that add depth and complexity. When I smoke meat in my Brinkman water smoker I save the water, reduce it down to ¼, season with salt and filter it before freezing it in ice cube trays. One or two cubes add a smokey meaty flavor. You might try a dash of liquid smoke—not too much, it should very subtle.
I also make my own hot sauce using scotch bonnets puréed in equal parts rum, red wine vinegar and water. You can also add fresh herbs like thyme or basil. Let soak for a week or so and filter out the pulp. The result is a clear red liquid that has almost no vinegar flavor like most commercial hot sauces. When you taste it your mouth says, “Hmmm, I taste sweet bell pepper and a little ----OH MY GOD WHAT HAVE YOU DONE TO ME!!” It’s hot but the heat doesn’t last and it carries the flavors of the peppers and herbs instead of just the heat. It blends well with the peppers in this recipe if the heat needs to be adjusted.
If anyone tries this I'd appreciate feedback.
= new reply since forum marked as read
The last recipe I tried was so overcooked and bland, I tossed most of it and cursed the rest of it. Chicken doesn't have have a lot of flavor and neither do white beans, so this is a coup. 
