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Seven soups to make your life more hygge

Fall weather means delicious fall soups. Okinawa doesn’t get particularly cold so we are all still running around in shorts and T-shirts out here. But the weather did drop down to 70 degrees the other day so I jumped on the opportunity to make white bean chicken chili with salsa verde. I’ve been holding on to a jar of green chilis just waiting for the chance to use them in my recipe. I usually use salsa verde from Trader Joe’s but since we don’t have on out here, I had to improvise. If you like tangy, zesty, lime-packed chicken chili with salsa verde, you HAVE to try my recipe. While you’re at it, check out 7 of my favorite fall weather soups, all super easy to make.

White bean chicken chili INGREDIENTS

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 2 cloves garlic, finely chopped

  • 1 4 oz. can diced green chiles

  • 1½ tsp cumin

  • ½ cup salsa verde

  • 32 oz. low-sodium chicken broth

  • 1 15 oz. cans Great Northern beans, drained and rinsed

  • 1 15 oz can Navy beans, drained and rinsed

  • 3 boneless chicken breasts

  • 2 tbsp chopped cilantro

  • juice of ½ lime (I use a whole lime because I love that citrus taste)

  • Optional for serving: tortilla chips, queso fresco, greek yogurt


  • In a large pot or dutch oven, heat oil over medium-high heat. Add onion. Cook for about 7 minutes. Add garlic and green chilies, cumin and cook another 3 to 5 minutes. Stir to combine.

  • Add chicken and salsa verde to pot and let cook for about 10-15 minutes. Remove chicken, let cool a few minutes and then shred with two forks.

  • Add chicken broth and beans to pot. Bring to a boil.

  • Once soup comes back to a boil, reduce heat to medium low and simmer for about 30 minutes covered.

  • Using a masher, mash beans in pot a few times just to help thicken soup a little.

  • Return shredded chicken back to pot and stir.

  • Add cilantro and lime juice and stir.

  • Serve warm with optional toppings.



  • 1 tablespoon olive oil

  • 1 medium yellow onion -diced

  • 2 1/2 tablespoons chili powder

  • 2 tablespoons ground cumin

  • 2 tablespoons tomato paste

  • 1 tablespoon garlic powder

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon ground cayenne pepper* -optional

  • 1 1/2 cups vegetable broth

  • 1 (15 oz.) can petite diced tomatoes

  • 1 (16 oz.) can red kidney beans, drained and rinsed

  • 1 (8 oz.) can tomato sauce

  • Optional for serving: cheddar cheese, Greek yogurt, corn chips


  • Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

  • Add the chili powder, cumin, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

  • Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

  • Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

  • Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Lentil soup

(From Alton Brown)


  • 2 tablespoons olive oil

  • 1 cup finely chopped onion

  • 1/2 cup finely chopped carrot

  • 1/2 cup finely chopped celery

  • 2 teaspoons kosher salt

  • 1 pound lentils, picked and rinsed

  • 1 cup peeled and chopped tomatoes

  • 2 quarts chicken or vegetable broth

  • 1/2 teaspoon freshly ground coriander

  • 1/2 teaspoon freshly ground toasted cumin

  • 1/2 teaspoon freshly ground grains of paradise


  • Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

  • Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

  • Using a stick blender, puree to your preferred consistency. Serve immediately.

Split pea soup

(adapted from Betty Crocker Kitchens)


  • 2 ¼ cups dried split peas, (1 pound), sorted and rinsed

  • 8 cups water