I love this soup/chili! It is rich and hearty, but actually pretty healthy. And the best part is that you can have it on the table in about 30 minutes or so, depending on your prep time!
The smell of this soup always brings my family to the dinner table. Carey is a big fan!
As always, feel free to leave out ingredients you don't like, or add ingredients you do like. You could substitute your leftover turkey from Thanksgiving dinner for the chicken, for example.
1. First assemble your ingredients:
I am a visual learner, so it helps me to see the ingredients that will be needed.
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Ingredients:
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 1 green pepper, finely chopped. (optional)
- 1 jalapeĂąo pepper, seeded and finely chopped (optional)
- 2 garlic cloves, grated
- 1/4 cup of flour
- 1 (32 -ounce) carton or more of chicken stock...(you may want to buy
another carton for leftovers the
next day. The beans will soak up the liquid
overnight.)
- 2 (15.5 ounce) cans of Great
Northern Beans, rinsed.
- 1 (15.5 ounce) can of tomatoes
and green chilis or other tomato product.
Canned peeled tomatoes work well.
- 1 can of corn drained (optional)
-3 - 6 cups of cooked chicken. I usually get two rotisserie chickens, and cut them up.
- 1 teaspoon of salt
- 1/2 teaspoon of white pepper
- 1 tablespoon of chili powder
- 1 tablespoon of ground cumin
- 1 tablespoon of smoked paprika
(optional- but I love this spice!)
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2. Cut and dice or shred your chicken. I used 6 cups of chicken for this recipe. You can use less, or more. I like a lot of meat in the chili. If you want it to be more like soup, use 3 cups of chicken.
3. Cut and dice the onion and green pepper.
4. In a Dutch oven, melt butter and olive oil over medium high heat. Add onion, jalapeĂąo pepper, and green pepper; cook stirring occasionally for 4 minutes. Then grate in garlic, and cook for another minute or two.
5. Add the flour to the onion mixture, and cook, stirring constantly for two minutes. The consistency will get a little dry. You want to cook out the taste of the flour. The flour will thicken the chili, and make it rich.
6. Add the chicken stock and stir. *Note: If you have chili left over the next day, the beans and chicken will soak up a lot of the liquid. So, just add more chicken stock and spices.
7. Add the beans, tomatoes with green chilis, chicken and corn. In addition, add the seasonings.
8. Simmer for at least 15 minutes, stirring occasionally.
Always taste the food before you serve it, and adjust the spices. I almost always add more spices at the end.đ But remember, you can add more spices, put you can't take them away, so start out conservatively.
The picture above does not show how really rich and hearty this soup looks, and it tastes great! I need a better camera.... but trust me, you won't be disappointed!
Be sure to simmer the soup until it is thickened. đ
9. Serve with chips, sour cream, avocados, cilantro, green onions, lime, etc.
Bon appĂŠtit!! đđ
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* How to easily and safely cut an onion
Peel the onion and cut the onion in half, length wise- keeping the hair end intact, cut off the root end of onion.
2. Lay the onion flat. Make a couple of horizontal cuts in the onion (this is optional), and then vertical cuts all the way down the onion from top to bottom.
3. Then, turn the onion and cut in the opposite direction of the vertical cuts.
4. For a more finely chopped onion, give it one more chop on the board. Hold the chef's knife in your right (dominant) hand. Put the tip of the knife down with our left hand on it for stability.
Keep the tip of the knife on the board, and move your right hand up and down to chop, moving around on the board.
I hope that helps! A video is useful and possibly coming! Note: I should have scheduled a manicure! đđ
Thanks for reading, and happy cooking!! đ
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