[title subtitle=”recipe, words and images: Catherine Frederick\”][/title]
Wait! Now, don’t just flip this page because the ingredient list seems long. Not only is this recipe worth it (it’s my family’s all-time favorite), but also, there’s really just not that much to it. This hearty and delicious soup is perfect for those cold winter nights when all you want to do is snuggle up by the fire (with a full belly) and lounge in your PJs. Let’s get started!
Ingredients
1 yellow onion, chopped
1 stick unsalted butter
¼ cup all-purpose flour
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1 rotisserie chicken, breast meat deboned
and cut into small chunks
1 (15 oz.) can Great Northern beans,
rinsed and drained
1 (15 oz.) can Navy beans, rinsed and drained
1 (11 oz.) can white Shoepeg corn
2 (4 oz.) cans green chilies, chopped
2 cups half-and-half
1 (32 oz.) box chicken stock
1 ½ cups (about 6oz.) Monterey Jack cheese,
grated, plus extra for garnish
½ cup sour cream
Green onions for garnish (optional)
Bacon crumbles for garnish (optional)
Method
In large soup pot, cook onions in 2 Tablespoons butter over medium heat until softened. Remove onions from pot, set aside. Melt remaining 6 Tablespoons butter in pot over low-medium heat. Whisk in flour, which creates the roux, and stir continuously for 2-3 minutes. Stir in onions. Slowly add half-and-half and ¾ box of chicken stock, whisking constantly. Bring mixture to a gentle boil, stirring occasionally. Simmer for 5 minutes or until it begins to thicken. If too thick, add more chicken stock.
Stir in chili powder, cumin, salt and pepper. Add chicken, corn, beans, green chilies, and cheese. Cook over low-medium heat, stirring occasionally for 20 minutes. Stir in sour cream. Cook for 5 minutes. Ladle into bowls, garnish with bacon crumbles, green onions, and grated cheese. Serve with warm and crispy French bread.
Tasty tips: Taste test after adding the spices, giving the chili a few minutes to simmer. I always go back and add more along the way, but I’m a spice hound and tend to be heavy-handed when it comes to pepper, chili powder and cumin.
If you prefer a thinner consistency, add more chicken stock or half-and-half, just be sure to adjust the spices!
