i’m back at it guys. i’m cracking open my grandpa’s cookbook again, and continuing to work my way through his soup recipes. if you aren’t familiar with this project of mine, here are some posts to catch you up. fair warning: due to the time of year and the deliciousness of these recipes, you will want to drop everything you’re doing and cook them. and that’s okay, i actually encourage that.
first up in this round is white chicken chili. this is the soup to make for a group of people coming over to watch football at your house. it’s the soup to make if you want something a little different. it’s the soup to make if you need to warm yourself right down into your belly.
it’s more of a stew than a traditional chili, because the base is yogurt instead of tomatoes. it’s so full of flavor, my kitchen smelled so good while i was cooking this, Mister Man actually came upstairs from his office to ask what i was cooking. it reheats beautifully, and as if you needed any more reasons to make this, it’s also toddler-approved (amelia inhaled it!).
if you end up making this (and i mean, why wouldn’t you?), please let me know how it turned out and what you thought! i love hearing about recipe successes from you guys (my blogging friend has grandpa’s tortellini soup on her regular rotation and it made me so happy when she shared that with me via twitter).
white chicken chili (makes a smaller batch, enough to serve 4-6. i’d double if you want to freeze any)
- 1 C. onions, chopped
- 6 Tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 Tbsp. chili powder (more if desired)
- 2 1/2 tsp. ground cumin
- 1 tsp. cayenne pepper (optional)
- 6 Tbsp. all-purpose flour
- 3 C. chicken broth, heated ahead of time
- 3 lb. boneless, skinless chicken breast, cut into small cubes (we used 2 C. rotisserie chicken, which was so easy!)
- 2 (20-oz.) cans cannellini or white beans, rinsed and drained
- 1 C. lowfat plain yogurt (we used full-fat because it’s what we had on hand, it was awesome)
- shredded cheese, salsa, pickled or fresh jalapenos/chilies, diced avocado, plain yogurt, crackers for topping (optional)
cook onion in butter in a large saucepan over moderately low heat until softened, about 5 minutes. add garlic and cook 2 minutes. add chili powder, cumin, cayenne (if desired) and flour. cook, stirring for 5 minutes. turn heat up to moderately high and add chicken broth in a stream, whisking. bring to a boil and simmer 5 minutes. add chicken and simmer gently until chicken is just cooked through, 5-10 minutes. add beans and yogurt and heat thoroughly. season with salt and pepper. serve with accompaniments: grated cheddar cheese, tomato salsa, thinly sliced serrano chili or jalapeno pepper, diced avocado, additional yogurt.
note from grandpa: eileen rice served this great alternative to the classic red chili at a dinner we had in their home while tom was doing his residency at the university of minnesota.