So, I decided to celebrate Adam’s work trip to Mexico with making a little Mexican food for myself. I know, poor Adam…having to go down to Mexico for an emergency work trip. Sometimes life’s a beach. Literally. Now back here in Minnesota where the temperatures are dropping…I made soup. The texture turned out perfectly; this was a recipe based on one that I found in a newly discovered magazine, “30 Minute Suppers” from America’s Test Kitchen that they put out 4 times a year. Thus far, I can say that these are some of the best recipes I’ve found (in one place) within the last few months. I’ll admit that this soup might not photograph that well, but, it packs some mean flavor punches!
Quick White Chicken Chili
Ingredients:
- 2 TBSP vegetable oil
- 1 onion, chopped
- 2 poblano chiles, SEEDED and chopped
- 4 garlic cloves, chopped
- 2 tsp ground cumin
- 1 (16 oz) can cannellini beans (white northern)
- 3 cups chicken stock
- 2 cooked boneless chicken breasts or 1 rotisserie chicken, shredded
- ¼ cup lime juice
- ½ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions:
- Heat the oil in your large soup pan over medium high, add the chiles and onions. Cook for about 6-8 minutes or until they’re soft. Add the garlic and cumin until fragrant (less than 1 minute). Stir in beans and stock.
- Remove 2 cups of the mixture and puree it in a blender until smooth. Pour the mixture back in the soup pot and bring to a simmer. Cook over medium heat until the flavors start to meld; about 10 minutes
- Stir in the chicken, lime juice, and cilantro and cook until heated thoroughly, about 2 minutes. Season with salt and pepper and serve. Garnish with diced avocado or grilled corn biscuits or tortillas as a side.
Tips: Make sure that you remove the seeds from the chili. My soup was still too hot for me and I only left a couple of seeds. You might even want to start with only adding one chili if you know you don’t like it hot!
Looks good, I’m gonna have try this one sometime! I wonder if this would be a good crockpot soup too.
You can make it in under 30 minutes and I would probably suggest against it since the beans would get freaky and the it would thicken up too much. But you should try it! Just don’t add as many poblano or seeds as I did!