It’s finally fall, and all I find myself thinking about making is soups, chilis, and bisques! I have so many great soup recipes it was difficult to pick just one for this month’s column. So, I decided to share the one that I have been making most often lately. It’s actually a new recipe I found in a Cooking Light magazine. The recipe as printed serves about 4-5, so you can double it if you like. I cook for a family of three and it is fine for us, and we even have some left over. It’s also easy to put together, especially if you use an already cooked rotisserie chicken from the grocery instead of cooking one yourself. The flavors are delightful and have a southwest flair.
Green Chicken Chili
1-½ cups unsalted chicken broth
2-15 oz. cans great northern beans, rinsed and drained
2 T. olive oil
1 cup chopped sweet onion
1 T. minced garlic
1-½ t. all-purpose flour
1 T. ground cumin
2- 4 oz. cans of mild diced green chiles, drained
¼ t. black pepper
¼ t. salt
8 oz. cooked, boneless, skinless, shredded chicken breast (you can use more in if you like—I do!)*
2 T. lime juice
For Garnish: Sliced radishes, sour cream, fresh cilantro, cubed avocado
Place ½ cup broth and one can of the beans into a blender or processor and blend till smooth. Heat olive oil in a large pot over medium-high heat. Add onion and sauté for four minutes. Add garlic and sauté two more minutes. Sprinkle the flour in the pot and stir in for one minute, add the green chilies and cumin and cook another minute. Add the blended bean mixture and the rest of the chicken broth (1 cup). Stir and then add the other can of beans and the salt and pepper; bring to a boil
Reduce heat to medium; simmer five minutes or until slightly thickened. Add chicken and cook two minutes. Stir in lime juice.
Serve with desired garnishes.
*If you add extra chicken you might need to add a little more broth