I know. I appear to be on a 'white bean' kick since, just the other week, I posted about White Bean Enchiladas. Thank you so much to those of you who tried them and came back to comment on how you liked them!
I'm not a huge fan of soups. I wish I was because it's so easy to just combine everything into one pot, whip up some muffins and be done with it. That said, I love this soup. The first time I ate it was right after Sadie was born. Friends of ours brought this White Chili for us as we were getting used to life-with-two and I could not stop raving about it. I was thrilled to discover that it came from Simply In Season, a cookbook I already owned.
I still love this soup. I usually double the recipe because it freezes so well. I love to be able to thaw a quart of it on Saturday so it's ready to heat up Sunday noon so I don't have to worry about cooking when we get home from church.
Please make this soup. It's wonderful. And! It's a great recipe for using up some of the peppers and corn that still may be hanging out in your freezer.
White Chili (adapted from Simply In Season)
Serves 4. Leave out the chicken and it's a wonderful vegetarian dish.
1/2 medium onion, chopped
1/2 cup green pepper, chopped
1/4 cup mild green chilies (canned)
2 cloves garlic, minced
2 tbsp. butter
2 tbsp. flour
2 cups chicken or vegetable broth
1/2 cup milk
2 cups cooked navy or other white bean
2 cups corn
1 cup cooked chopped turkey or chicken (optional)
1/4 cup sour cream
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
In a heavy-bottomed cooking pot, saute the onions, green pepper, chilies and garlic in a little oil until just tender. Transfer to a bowl and set aside. Using the same pot, melt the butter, blend in the flour and cook briefly. Stir in the broth and milk and cook over medium heat, stirring constantly until the sauce thickens. Add the remaining ingredients to the pot, including the sauted vegetables. Heat through and taste. Season more if needed.