One of the things I love most about this upcoming Fall/Winter season is soup! I love it for a lot of reasons.
-Its the perfect Sunday afternoon activity -I usually makes enough to have lots of leftovers the following week -I love the way the kitchen smells -its a great way to get in more veggies
I have a bunch of favorites like pasta fagioli, beans on toast, turkey chili, coconut apple ginger dal, but the one that gets the most 5 star reviews is the white bean chicken chili cheddar soup. The original came from a Kerrygold cheese ad and over the years I have adapted it to fit our taste.
Hope you enjoy!
Using a large dutch over or stock pot sautee 1 medium, chopped onion and 1 chopped yellow bell pepper in some olive oil. You can add jalapeno to this if you like heat, my gang does not. Sautee about 4-6 minutes until veg gets a bit soft. Then add...
1.5 tsp ground cumin 1/2 bag of Trader Joes frozen corn a 7 oz can diced green mild chiles (I add 2 since we dont' use the jalapeno) 2 cups milk (whole or 2% or 1%) 2 cans of white beans, rinsed and drained.
Bring this to a boil, then reduce heat, cover and simmer for 10 minutes, stirring a few times. At this point I turn off the heat and use my immersion blender to puree it a bit. Or you can skip it. I started doing this so my kids wouldn't see the beans. Then its back on the heat and I add the other half a bag of frozen corn, 2 cups of shredded chicken (I have used poached chicken breasts, rotisserie chicken, even canned chicken from Costco) + 4 oz of shredded cheddar cheese. Salt + pepper to taste, then keep on low heat while the corn heats and the cheese melts.
We have served this with corn bread, tortilla chips or it can easily stand on its own.
