It was a cold, rainy few days here. Every inch of the house was damp and raw. So, what better way to chase away the cold by firing up the stove and making a soup?
This recipe has been a family favorite for years. First, it's super (can I say souper?) easy to make. Second, you can use leftover chicken from Sunday's dinner. I love any recipe that will clean out my fridge.
Just a couple of cook's notes:
I really, really dislike cilantro, so I substitute with flat leaf parsley.
Don't have fresh basil? Use dried basil, half as much though.
The water/ bouillon can be substituted with chicken broth.
White Winter Chili
1 large onion, chopped
1 clove garlic, finely chopped
1/2 stick butter or margarine
4 c. 1/2 inch cubed cooked chicken
3 c. water
2 TB. cilantro, chopped
1 TB. basil, chopped
3 tsp. chicken bouillon granules or 3 bouillon cubes
2 tsp. ground red pepper flakes (to taste)
1/4 tsp. ground cloves
2 16oz. cans great northern beans, undrained
Cook onions and garlic in butter or margarine in a 4 qt. soup/stock pot...stir frequently until onion is tender. Add remaining ingredients and heat to boil. Reduce heat to a simmer, cover, and cook for 1 hour. Stir occasionally. Serve hot with blue corn chips.
Happy Cooking, Everyone!