- Olive oil
- Roasted hatche chilis
- Chicken broth
- Cannellini beans
- Salt and pepper
- Leftover chicken or turkey
Slowly whisk in the broth, deglazing the pot by scraping up the brown bits on the bottom as needed. Bringing to a boil, and then reducing to low.
Add 1 can of the cannellini beans. Working in batches, transfer half of the mixture to a food processor and pulse until smooth.
Alternatively, use an immersion blender and blend until the base has thickened but is still chunky. Season with salt and pepper to taste.