Home > Everyday Gourmet > Archives > 2008 > September > 30 > Entry
Is It Soup Yet?
You have to try really hard not to like soups. I’m not talking about the canned stuff that tastes like preserved preservatives. I’m talking about the homemade kind with a fragrance that lifts spirits and calms nerves. Many are hearty enough for game days and filling enough for growing football players. Why not call this one “White Chili” instead of soup? That might be more appealing to younger audiences or to those who somehow have managed not to like soups. It’s fabulous cooked in a clay pot but any soup pot will do.
White Chili with Adobo
2 T. olive oil
2 T. garlic marinade
2 c. cooked chicken
1 T. adobo sauce (from canned chipotles)
3 c. chicken broth
2 cans Great Northern white beans
1 ½ t. cumin
½ c. fresh roasted Hatch chilies (or 2 small cans green chilies)
1 t. fresh-ground black pepper
½ onion, diced
6 sweet-hot sliced jalapeños, chopped
3 T. chopped cilantro
Cilantro, green onions and Monterrey Jack cheese for garnish
Heat olive oil over medium heat in a clay pot or Dutch oven. Add onion and sauté until soft. Add chicken, (Rotisserie chicken adds a nice flavor) beans, and broth, spices, garlic marinade, adobo sauce and cook until heated through. Add cilantro at the very end of cooking. Top with a Monterrey Jack, green onions and additional cilantro for garnish. Serve jalapeno cornbread or tortilla chips.
Comments
By No Name
October 1, 2008 8:46 AM | Link to this
I love soup!