Tasty and mostly simple food for the whole family.

Tasty, healthy, simple, verstile, practical, seasonal, fun food for all to enjoy. I will endeavour to make things gluten-free, dairy-free (cow's milk only here, I'm not super-human), and low sugar as able. I hope others feel motivated to add their recipes to this collection so we can all try them. Thank you!

Monday, October 25, 2010

Adrienne's white bean chicken chili (soup)

I always look forward to the soups that Miss Adrienne cooks up and I always want the recipe afterwards.  This was no different.  I am very much looking forward to her Tortilla Soup this winter and I am already trying some corn-desensitivity training as I plan for it.  Anyway, the other day we got to enjoy more of her delicious soup as we celebrated the hubbin's birthday.  What I especially loved about this chili recipe was that it was less 'stew-like' and more 'soup-ey'.  This leaves much more room for delicious bread (gluten-free, of course) and birthday treats!  Soup is so great for freezing leftovers and having healthy, easy dinners weeks later when you need a night off from cooking.  Even better- look at how simple it is to make! (serves about 4 bigs and 2 littles)

Adrienne's Soup recipe:
1T olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2lb chicken breast, cut in 1/2in pieces and cooked
1 red bell pepper, seeded and chopped
2 (15 oz) cans white beans, undrained
1 (4 oz) can diced green chiles
1/2tsp ground cumin
1tsp chili powder
1 (14 oz) can chicken broth
2T lime juice
2T minced fresh cilantro (or 1T dried) I usually omit it altogether since i usually have all the other ingredients, but around here cilantro is a specialty item

(Editor's note: Cilantrophobes unite!  I can only assume that by 'specialty item', Adrienne meant 'gross'- I assure you this soup does not suffer from it's absence)

In a large pot, heat olive oil. add onion, garlic and red pepper. saute 5 mins.
Stir in white beans, chilies, cumin, chili powder and broth. bring to a boil, reduce heat and simmer 10 minutes. stir in chicken and simmer 5 mins. 
Stir in lime juice and cilantro (if you must).



Finished in the Pot.  Yum!

I might even add some celery in with the onions and pep next time for some bonus texture.  Or maybe some zuke just before serving.  Of course we added a touch of pecorino or Pepper Jack just before the spoons!

A final editor's note:  We had it again for left-over's tonite.  Much of the broth was absorbed into the beans and whatnot, so I added some more broth and put in some diced zucchini as I heated it up.  The fresh zuke was a nice contrast with the heat of the soup.  Just enough to make it seem like a slightly different dish for two days in a row.  So tasty!

6 comments:

Lisa Eaton said...

2 thumbs up from us. I didn't have a red pepper or cilantro, but made it anyway and thought it was very tasty. undoubtedly the red pepper would make it better. Served it for the in-laws and they liked it too.

Fawn said...

Lisa you are a superstar!

J said...

Looks awesome, but, does delicious gluten-free bread exsist?

fawn said...

J- yes it does! Nothing will truly be the same, but Great Harvest Bakery (esp in West Seattle) has several great options everyday. Also, for good sandwich bread, bagels and such, Udi's is where its at! If you have a bread maker, it gets even better when you make your own.

Alison said...

MMMM made the white bean chili this evening and it was a hit! I added quite a bit more veggies and chickpeas and the flavor was just fantastic! thanks for this one!

Fawn said...

Great idea with the chickpeas! I will try that next time.