There was a day a week or so ago when the temperature felt almost chilly in Atlanta. I even put on my favorite leather boots. I was in my short sleeves and it got a little warm later in the day, especially while hiking back up the hill from the bus stop, but let’s not focus on that. The calendar says it is fall, so I’m running with it.
I decided it was time for soup. It’s been so hot all summer that I haven’t made soup in ages. This is a good one too!
I like this Savory White Chicken Chili recipe because it is filling, but still healthy and light. Oh, and it is easy to make. I don’t need to complicate my life with complicated meals!
This is one of the meals that I started making when we lived in Minnesota and didn’t have children. I remember feeling so darn proud of myself for making soup, as I was relatively new to the world of cooking. Ah, how times and priorities have changed.
I really don’t know if good soup is one of the prime ingredients of good living, but I’m thankful to be able to have a happy belly at the end of the day. I’m thankful to be able to share a meal with my family and hear about their day. I realize we are very fortunate, indeed.
SAVORY WHITE CHICKEN CHILI
original recipe by Dr. Victor Gong
(I can’t find a link to the recipe, but I printed it in 2005.)
Ingredients:
2 Tbsp olive oil
1 cup chopped onion
2 Tbsp chopped garlic
1 Tbsp cumin (add more to taste)
1 cup diced celery
1 3/4 pounds chicken tenders, cut into bite-sized pieces.
1 cup chicken broth
1 cup white wine (can be substituted for chicken broth)
2 cans (15 oz) of white beans, drained and rinsed
1 can of diced green chiles (4 oz)
salt and pepper to taste
chopped fresh cilantro, sour cream and tortilla chips for garnishment
Directions:
1) In a skillet, heat oil over medium-high heat. Add onion and sauté until soft, 3 – 5 minutes.
2) Add the garlic, celery, cumin and diced chicken to the pan and cook until the chicken is no longer pink – about 5 minutes.
3) Stir in chicken broth and wine into the mixture. If you don’t have a dry white wine, substitute additional broth instead. Bring to a boil. Add the beans and green chiles. Add salt and pepper if desired. Reduce heat and simmer uncovered for 10 – 15 minutes. Add additional broth or cumin as desired. (I like my soup with more “juice”, so I usually add more chicken broth.) Garnish with chopped, fresh cilantro, sour cream and tortilla chips, if desired.
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