WEEKDAYS 1e|12c|p

Pulled Chicken with White Bean Puree

Daphne Oz
Servings: 2 - 4
15 to 30 min

A delicious way to sneak in some healthy ingredients!

  • Ingredients
  • step-by-step directions
Pulled Chicken with White Bean Puree
  • 1 can white cannelini beans (rinsed and drained, 14.5 ounces)
  • 2 1/2 cups Michael's leftover Tortilla Soup Braised Chicken braising liquid (divided)
  • 1 lime (zested and juiced)
  • leftover chicken (pulled apart into large pieces or bogs)
  • 1 cucumber (diced, for garnish)
  • 4 radishes (sliced, for garnish)
  • 1 lime (zest and wedges, for garnish)
  • 1 jalapeno (sliced, for garnish)
  • 2 scallions (sliced, for garnish)
  • For the White Bean Puree: Using a mesh strainer, strain 1 cup of the braising liquid into a medium saucepan over medium-high heat. Once the braising liquid is hot, add the cannellini beans to warm through. Remove from the heat. Add the zest and juice of a lime. Using an immersion blender, puree until smooth. Season with salt and pepper if necessary, the liquid may be seasoned enough, taste the puree before seasoning.
  • To Reheat the Chicken: Using the same mesh strainer and saucepan, strain the remaining the braising liquid into the saucepan over medium heat. Add the pulled chicken to reheat gently.
  • To Serve: Add the white bean puree to a shallow bowl, spoon the chicken on top. Garnish with cucumber, radish, lime juice and zest, jalapeno, and scallions.
  • Tip: Pureed beans are perfect to use to thicken soups and sauces. Whisk the beans into a soup or sauce and allow to simmer until thickened.
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