White Bean, Chicken, and Chili Soup
Kids might not be so interested in soup as classic comfort food, in its ability to rejuvenate elderly ingredients from the fridge or to maximize vegetable consumption. But they do like the idea of sippable suppers — like having a Slurpee for dinner, just not cold or sweet.
This simple chili-based soup makes a delicious fall or winter dinner. Tell your kids it's got corn in it, which should make them happy. (Try pairing it with corn bread.)
Hands-On Time: 10 minutes
Ready In: 40 minutes
Yield: 15 cups
1 tablespoon olive oil
2 onions, finely diced
4 cloves garlic, finely chopped
1/4 teaspoon dried oregano
2 teaspoons ground cumin
1 large pinch cayenne (optional)
1 large pinch allspice
2 (4-ounce) cans chopped green chilies
2 pounds skinless, boneless chicken breasts, diced (cook them to your liking before you dice them, if you'd rather)
4 cups chicken broth (a 32-ounce box)
3 (15-ounce) cans white beans (great northern or navy), 2 drained, 1 with liquid
1 (16-ounce) bag frozen corn kernels
8 ounces Monterey Jack cheese, grated
Salt to taste
- Heat oil in a soup pot over medium-high heat and sauté onions until translucent, about 5 minutes.
- Stir in the garlic, spices, and chilies, and sauté for another minute.
- Add diced chicken and broth, and simmer until the chicken is opaque (if you used raw chicken), about 15 minutes.
- Add beans, corn, and half the cheese, and simmer another 15 minutes. Taste for salt, and serve with remaining cheese to sprinkle on top.