Chilly evenings call for chili, chicken chili with melty pepper jack cheese, home-grown jalapenos and warm oven-loved cornbread. My concoction is sort of soup sort of chili. Regardless, it’s warm, spicy, soul satisfying..(a bit of an overpromise but see for yourself, I said “ohhmmmm” in child’s pose the rest of the evening.) Pair it with cornbread (post to follow) and you’ve got yourself a dinner date, my friend.
Chicken Chili Soup
Makes approximately 6 servings
1 Tbl Olive Oil
1/2 tsp Salt
1/4 Fresh ground Black Pepper
1 large onion, diced
1 jalapeno, minced (keep the seeds for more heat)
3 Poblano peppers, diced
4 garlic cloves, minced
3 cups cooked, chopped chicken (leftovers? Pull it right off a rotessirie? Roast a chicken? whatever you like)
2-14.5 oz cans white cannelli beans (don’t drain or rinse them)
2-4 oz cans of diced green chilis
1- 14.5 oz can fire roasted diced tomatoes
2 – 14.5 oz cans of chicken broth (or make your own broth if you’re crafty like that)
spices: mix these together and set aside to add in Step 2
3 tsp chili powder
2 tsp cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4-1/2 cup fresh cilantro
Optional goodness to serve on top or mix in:
2 cups of Monteray Jack or Pepper Jack cheese, shredded
Bacon, ohhh bacon
chopped green onions
roasted red pepper, chopped
1. Heat the olive oil over medium heat in a stock pot or dutch oven. Add the diced onion, jalapeno, and poblano. Season with about a 1/2 tsp of salt and 1/4 tsp of freshly ground black pepper. Saute the onion, jalapeno and poblano until they begin to soften about 5-7 minutes. Add the garlic and saute for about 1 minute more.
2. Add the spices to onion mixture in the pan and stir until fragrant, about 1 minute.
3. Pour in the chicken broth and using a wooden spoon scrap up all the brown goodness from your sauting skills that waits for you at the bottom of the pan. Then add the beans, green chilis, tomatoes and chicken. Bring to a simmer.
4. Let all the ingredients love each other for about 20 minutes. Taste and add salt and pepper to season to your taste buds.
5. If you want it thicker, stir in 1-2 cups of shredded cheese.
6. Squeeze a 1/2 of a lime in to the pot. If you feel like it could use more zing, squeeze in the other half. The acid helps pop open your taste buds for the spices. Add the cilantro and stir it up.
This is excellent to load up in servings in freezer safe containers and save for a night when cooking is beyond your existence.
Enjoy! And get those leaves raked, pronto! (or bribe someone you love with chili to do it for you. Delegation is the key.)