In a large soup pot melt the coconut oil over medium heat.
While that is melting throw your onion into a food processor (or if you enjoy dicing by hand do that) and pulse until you get a fine dice. You could also use a food chopper or blender. Food processor is my weapon of choice when making soups, chilis etc.
Add the onion to the soup pot and saute until translucent.
While this is sauteeing throw the carrots, celery, garlic and jalapeno into the processor and pulse several times until you get a nice dice.
Add the diced veggies to the onion and continue to saute for an additional 2-3 minutes until softened slightly.
Next add in the remainder of the ingredients including the seasonings and hot sauce.
Bring to a boil, reduce heat and simmer for 20-30 minutes. The longer the better, the flavors have more time to "marry" each other. This could easily be made in a crockpot too! Just add everything to the crock pot and cook on low heat as the chicken is already cooked.
Serve hot with optional toppings! Add more hot sauce for a bigger kick and trust me the blue cheese is amazing!
1 tbsp coconut oil
1 large sweet onion (diced)
4 large carrots (diced)
4 celery stalks (diced)
2 garlic cloves peeled and diced
1 jalapeno (seeded and diced)
1 whole rotisserie chicken (torn or shredded into pieces, legs and thighs and all!), or 2 pounds of cooked chicken (shredded into pieces)
1 14 oz can of corn
2 14 oz cans of canellini (white beans, undrained)
4 cups of chicken stock
1 tsp salt
1/4 tsp black pepper
1 tsp dried dill weed
2 tbsp-1/4 cup of "good quality" hot sauce like Frank's Hot Sauce
optional toppings: Blue Cheese, green onions, or cilantro