CILANTRO WHITE BEAN CHICKEN SOUP Lorenzo Ariza - A la Salsa Ingredients - 2 lb of boneless skinless chicken meat - 1/4 lb of butter

- 1/2 of a large onion - 1 carrot peeled - 2 stalks of celery - 1 chayote - 1 red potato - 1 zucchini - 4 tomatillos - 1 jalapeno - 6 cloves of garlic - 4 cups of cooked white beans - 2 bunches of cilantro - 1/2 tea spoon of ground cumin - salt to taste

Dice chicken, onion, celery, carrot, chayote, potato and zucchini. In a large pot (about 8 qt) melt the butter, turn heat to high, add chicken until brown, and with a slotted spoon remove chicken to a plate. Add onion, celery, carrot and chayote until onion is transparent. Add chicken stock. In a blender blend 1 1/2 bunches of cilantro, 2 tomatillos, garlic, cumin and jalapeno. Bring it to a boil, add chicken, potato, zucchini and salt to taste. When the carrots are tender, add white beans and let it boil for 2 minutes. Serve with lime, cilantro and onion and diced avocado.