1 carton (low sodium, preferably) chicken broth
2 small or 1 huge tomato, roughly chopped into approx. 1" pieces
1 small or half of a huge red onion, roughly chopped into approx. 1" pieces
4 cloves garlic, minced (trust me. do it.)
1 hefty squirt of sriracha a.k.a. rooster sauce (do this according to your own heat tolerance, but I can handle a fair bit and I'm a wuss with spicy foods)
4 very generous dashes of dried basil
1 can cannellini beans or whatever canned beans you have on hand. (Don't rinse them, and add everything from the can into the pot.)
1 splash (1.5 tablespoons..ish) of veggie oil/olive oil/peanut oil/glistening baby sweat
combine all ingredients in pot,
put heat on high,
maintain gentle boil for 30 minutes, 20 if you cut your onion/tomato into a teeny tiny dice
2 boneless chicken thighs
rinse thighs, chop into 2cm chunks (about 3/4ths of an inch),
(nothing about this recipe requires precision, so don't sweat it, just try to keep them roughly the same size)
add to soup, cook uncovered for additional 20 minutes.
add salt if needed
if not slightly spicy with delicious flavors, add more sriracha and simmer another 10 minutes
then job well done.
a light sprinkle of parmesan or goat cheese (or nutritional yeast, as I did in the photo above) on top would not be a bad thing.