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Presto Southwestern Pesto Bean Soup

By Merry Graham

Ingredients
1 tablespoon olive oil
2/3 cup chopped red bell pepper
2/3 cup chopped celery
2 1/2 cups uncooked chicken breast cubes
4 tablespoons Succulent Strawberry Pesto with Panache
40 ounces canned/cooked pinto beans, divided (4 cups)
1 (14 oz) can chicken broth
1 cup grated cheddar cheese, Cotija cheese, or Mexican cheese blend
1/2 cup chopped cilantro
1 cup crushed tortilla chips
1 avocado, peeled, pitted, sliced

Directions
Heat olive oil in a large skillet over medium-high heat. Add red bell pepper, celery, and chicken and cook for 4 minutes. Add pesto and continue to cook until chicken is no longer pink inside, about 3 minutes. Adjust heat as needed, and turn off heat when chicken is cooked through. Pour pesto-chicken into large saucepan unless skillet is high-walled and can hold remaining ingredients.

In blender, blend 2 cups pinto beans and chicken broth until smooth. Add bean puree to pesto-chicken along with remaining 2 cups of pinto beans. Heat 5 minutes on medium-high, turn to low until ready to serve. Salt to taste or add more pesto!

To serve: Ladle into soup bowls, sprinkle with cheese and cilantro. Top with crushed tortilla chips and avocado slices. Serves 4

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Succulent Strawberry Pesto

EXTRA! EXTRA! Read all about it!: Pestos with Panache Returns to the SoWa Food & Produce Market