I’ve been putting off writing this post for quite some time. And while I would like to pretend as though I’m ashamed. I’m not. This season has been keeping me awfully busy and that’s both good and bad, but mostly good. The extra money in our bank account from working so many hours has been quite nice but my body is starting to feel the consequences of cooking thirteen hour days and sleeping six-hour nights. It might sound like complaining but it’s not. I’m merely stating the facts.
This weather has been confusing me something awful and my allergies are pouting like a toddler wanting a nap. I often find myself wanting produce that’s not in season due to mother nature’s trickery. It was a freezing temperature day several Thursdays ago when I first made this soup. I remember because Saturday came and I was tapping out of the match from sheer exhaustion after eating a bowl or two a day. I guess I need to work on my re-purposed leftover skills. Chicken Chili tacos, anyone?
Jenna and I enjoy two different kinds of soup. I like hearty soup and she enjoys broth-y soup so when I make it, I try to find a happy medium. And I typically make enough to be frozen or eaten on for a couple of days. Feel free to make this and any other recipe your own by changing the procedures. I realized that I was out of ground cumin and so I ground my own fresh and I think it made a world of difference. I encourage you to leave the vein and seed in your jalapeno if you desire a spicier soup. Use a different bean that you enjoy such as garbanzos or Lima beans. If you don’t desire to purchase chicken stock, then grab chicken bouillon cubes, you’ll need six cubes for 4 quarts of water. But by all means taste it to see if its to your liking. I believe that the sky’s the limit when it comes to soup and I’m encouraging you to soar my friend.
White Chicken Chili
1 lb of pulled chicken meat
4 quarts of chicken stock
1 medium onion diced
2 jalapeno de-veined and seeded (diced)
2 15 ounce cans of Cannellini beans
1 can black beans (drained and rinsed)
2 teaspoons fresh oregano minced or 1 teaspoon dried
1 1/2 tablespoons ground cumin
3 tablespoons of EVOO
1 tablespoon of butter
1 tablespoon kosher salt (to taste)
2 sprigs fresh cilantro (rinsed and chopped)
1. In a stock pot saute your onions in the olive oil and butter over medium heat stirring continuously until transparent but not browned for 8 minutes or so. Add jalapeno, oregano and cumin, saute for another 3 minutes.
2. Add your chicken stock and allow the soup to come up to a simmer but not boiling. Then add your beans and chicken. Turn your soup to medium low heat and allow all ingredients to heat through. And then add your rinsed and chopped cilantro in last. Stir with wooden spoon until all ingredients are combined. Enjoy.
Serving Suggestions: jalapeno cheddar cornbread, hot water cornbread or crackers