Sorry, no photos.  I made this yesterday on a whim and wasn’t prepared for it to be this good! It’s really simple and feels more like “assembly” then “cooking.”  This recipe is only to share with you what I did…. however you can make your own substitutions and variations depending upon your availability of ingredients.  The measurements are approximate as I tend to just start throwing things together as I think of it! But, it will give you the basic idea.  

I found the spicy sausage at Whole Foods.  Andouille would work well too.  I used chicken to keep it light.  The spice blend company belongs to my friend David Wells and his spices can be found on-line (see link for contact info) and in fine grocery stores in California.

Extra virgin olive oil

2 lbs, boneless skinless chicken cutlets

4 good quality chicken, spicy cilantro chicken sausage links (or similar)

Sea Salt and Pepper

Sprinkle of Wholearth Spice Latin Blend

3 large carrots, chopped into small pieces

3 stalks of celery, chopped into small pieces (same size as carrots)

1 jalapeno, seeded and chopped

3 large red spring onions, sliced into same size as carrots/celery

unsalted butter

1 yellow summer squash, sliced and quartered

3 garlic cloves, smashed

Approx 4 TBSP Italian parsley, chopped 

1 lb, crimini mushrooms, wiped clean and cut into bite-sized chunks/quarters

2 cans Cannelini or Great Northern White Beans, drained

32 oz, good quality organic or homemade chicken broth

touch of chipotle Tabasco sauce (optional)

In a large saute pan, heat a 2 count of olive oil on medium high heat until just shimmering.  Brown chicken cutlets on both sides.  Sprinkle browning chicken with Latin Spice blend (or similar) salt and pepper.  Place browned whole cutlets at the bottom of a slow cooker or large soup pot on the stove.

Chop sausage into small sliced quarters and lightly saute in pan for 2 minutes.  Add to the slow cooker with the chicken.

Using the same pan, add approximately 2 TBSP of unsalted butter.  Add carrots and celery and saute for a few minutes then jalapenos and red spring onions until all vegetables are just starting to soften.  Pour into slow cooker over chicken.

Saute summer squash for 3 minutes until edges are just slightly browned.  Add to the slow cooker.

Add some more butter to the pan and lightly brown the Crimini mushrooms until they are browned but not cooked all the way through.  Add to the slow cooker.

Add chicken broth, beans and parsley to the slow cooker.  Stir well and season with salt and pepper.  Set on “High” cook setting and allow to cook for approximately 2 hours.  Remove chicken cutlets and chop into cubes… return to soup.  Chicken should be tender and vegetables should be cooked but still slightly firm. Add a few drops of Chipotle Tabasco Sauce (I happen to love this in soups.)  Serve.