Hi there– Soup’s here!! After weeks, of crazy hot weather this fall, it’s finally cooled down! I wore sweaters to school every day this week. And switched over to my cozy winter pajamas. We haven’t touched the air conditioning. And soup! Glorious soup!
I made a ample pot of this stuff and took soup lunches to school with me all week. And it was delish– all those chewy beans along with the tender chicken and slightly spicy broth. So glad to be back to wonderful warming soup days!
WHITE CHICKEN CHILI WITH GARBANZOS & CANNELLINI BEANS
1 serrano chile
1 medium onion, cut to bits
2 tab. olive oil
4 cups chicken stock, divided
2 tab. flour
1 tsp. adobo sauce
1 chipotle chili, seeds removed, minced fine**
2 15 oz. cans cannellini beans, drained & rinsed
5 cloves garlic, minced
1 tab. cumin
1 tsp. dried basil
1 roasted chicken, boned and cut to nice bites
2 11 oz. cans white corn kernels, drained & rinsed
1 15 oz. can garbanzo beans, drained & rinsed
1 7 oz. can salsa verde*
3/4 cup fresh cilantro, chopped
1 cup half & half (or whole milk)
3 tab. cornstarch
1 lime, juiced
salt to taste
garnish: sour cream, avocado, corn kernels (saved from the recipe), cilantro
In a soup pot, heat the olive oil. Then toss in the cut up onion and the Serrano chile, cut lengthwise and the seeds removed. Cook 4 or 5 minutes until the onion starts to brown.
Remove the Serrano and discard (unless you like your soup way spicier than I do!)
Add 1/2 cup of the chicken stock, adobo sauce, minced chipotle chili and 1 can of the cannellini beans that have been drained and rinsed. With a stick blender whirl it all into a thick paste. Or remove the mixture to a blender and blend it all up together and return to the pot.
To that mixture, add the rest of the chicken stock, garlic and basil and simmer for 15 minutes.
Then put in the chicken, corn, the 2nd can of cannellini beans, garbanzo beans and salsa verde. Simmer on low for 10 minutes more.
Jus before serving, shake together the half & half and the cornstarch in a container with a tight fitting lid until it is all blended. Stir it into the simmering soup for a few minutes, until it thickens a bit. Then add in the lime juice and cilantro. Simmer just a minute more.
Serve it up hot and garnish with sour cream, avocado and a sprinkle of cilantro and reserved corn kernels. I hope you like it as much as we did!
*I like the Hedrez salsa verde.
**You can more chipotle, if you love more heat.