The cold of winter calls for some tasty soup to warm you up.
Tara Bench shares the recipe for Chicken Chili Verde.
Find more of Tara’s recipes on her website, www.tarateaspoon.com.
Chicken Chili Verde
4 cloves garlic
2 medium onions chopped
1 jalapeno pepper seeds removed
1 pablano pepper chopped
1 anaheim pepper chopped
1 cup diced celery
3 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1 bay leaf
3 tablespoons fresh lime juice
1 3/4 lbs boneless, skinless, chicken breast (4 cups shredded, cooked chicken)
8 cups low-sodium chicken broth
2 1/2 cups water
3 tablespoons cornstarch
3 15 oz cans cannelini beans or navy beans
Sour Cream, cheese, tortilla chips, cilantro, avocado, hot sauce
To make the sofrito, in a bowl of a food processor, blend the garlic and jalapeno until finely chopped. Add the onion and peppers and pulse until finely chopped but not minced. Set aside.
In a large stockpot or Dutch oven, heat 1 1/2 tablespoons olive oil over medium-high heat. Add chicken breasts and saute until golden on both sides, about 10 minutes total. Remove to a plate. (If using rotisserie chicken, skip this step).
Add remaining 1 1/2 tablespoons olive oil to the pan and add the sofrito, celery, salt, cumin, oregano and bay leaf. Cook, stirring, until onions have softened and mixture is fragrant, about 7 minutes.
Add the broth, lime juice, and reserved chicken. Bring soup to a simmer and cover. Simmer on medium-low until chicken is cooked through and vegetables are tender, about 25 minutes. Remove chicken and chop or shred. Return to the soup.
Stir together the water and cornstarch and stir into the simmering soup. Add the beans. Bring back to a simmer then serve with desired toppings.
Soup can be stored in the fridge in an airtight container for up to a week, or frozen for up to 3 months.
Leave out the jalapeno if you want a mild soup.
Use a rotisserie chicken in place of the chicken breasts to save a step. Simply add 4 cups shredded, cooked chicken to the soup when noted.