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.
(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