I'm not a huge fan of soups. I wish I was because it's so easy to just combine everything into one pot, whip up some muffins and be done with it. That said, I love this soup. The first time I ate it was right after Sadie was born. Friends of ours brought this White Chili for us as we were getting used to life-with-two and I could not stop raving about it. I was thrilled to discover that it came from Simply In Season, a cookbook I already owned.
I still love this soup. I usually double the recipe because it freezes so well. I love to be able to thaw a quart of it on Saturday so it's ready to heat up Sunday noon so I don't have to worry about cooking when we get home from church.
Please make this soup. It's wonderful. And! It's a great recipe for using up some of the peppers and corn that still may be hanging out in your freezer.
White Chili (adapted from Simply In Season
) Serves 4. Leave out the chicken and it's a wonderful vegetarian dish.
1/2 medium onion, chopped
1/2 cup green pepper, chopped
1/4 cup mild green chilies (canned)
2 cloves garlic, minced
2 tbsp. butter
2 tbsp. flour
2 cups chicken or vegetable broth
1/2 cup milk
2 cups cooked navy or other white bean
2 cups corn
1 cup cooked chopped turkey or chicken (optional)
1/4 cup sour cream
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
In a heavy-bottomed cooking pot, saute the onions, green pepper, chilies and garlic in a little oil until just tender. Transfer to a bowl and set aside. Using the same pot, melt the butter, blend in the flour and cook briefly. Stir in the broth and milk and cook over medium heat, stirring constantly until the sauce thickens. Add the remaining ingredients to the pot, including the sauted vegetables. Heat through and taste. Season more if needed.
This looks delicious! I think I'll try it sooN!
ReplyDeleteI am definitely making this! Question though: The beans must be pre-cooked?
ReplyDeleteMama Pea,
ReplyDeleteYes! The beans must be cooked- you're just heating them through at the end. Thanks for alerting me to my omission- I corrected it. Now, get on and start sauteing!:-)
Thank you! I'm putting some beans on to cook right now. :o)
ReplyDeleteWe just had some white chili this week. I don't add the sour cream until I am serving the chili in bowls. I think I'll have some of the leftovers for lunch.
ReplyDeleteI just got 'Simply in Season' and we've loved everything we've tried out of it so far. Haven't done this one yet, though! It's soon time! I like your idea of making a double batch and freezing it.
ReplyDeletei loved the white bean enchiladas! yay! i'm not a big soup fan either but... have you tried canning it?
ReplyDeleteI wonder how I missed this recipe in SinS (as I abbreviate in my supper noteboook!). And YES, I do have extra corn in the freezer to use up. We had baked corn tonight to get to work on it.
ReplyDeleteI do love soup, but I'm also a little picky about soups. They have to be good. I started liking soup more when I could make it - my mom ruined vegetable soup for me for years, until I started playing around with the recipe. I based mine on Savory Grain and Bean Pot in More with Less.
OFG,
ReplyDeleteI don't have a pressure canner, so the only soup I can is tomato soup (since you don't need one for that). Do you put soup up? What kinds??
Thy Hand,
ReplyDeleteYou don't need a pressure canner to can soup! 2 years ago I canned a beef vegetable soup. 7 quarts of it. I think I processed it in a normal canner for 90 minutes or something crazy like that. The soup sat in the basement for a year and half before I got up the nerve to open one. I intended to feed it to the cats because it scared me but I took a sniff and it smelled absolutely delicious! So my supper plans were postponed for another night and we had beef vegetable soup and muffins. You should give it a shot! I think your family would like it.