Saturday, October 23, 2010

Chicken chili soup

 It's fall in Ontario and it's beautiful. 
The summer heat has eased off and you can slow down on the whole shaving your legs and getting a pedicure thing.

And it's also soup season.  I made this wonderful, hearty chili chicken soup today that I gleaned from a recipe and made my own:

6 cups low sodium chicken stock
1.5 cups (corn, kale, spinach, potatoes - your choice)
3 fifteen oz cans white beans
2 medium chopped onions
2 tbs olive oil
1.5 lbs chicken
2 cloves garlic
2 tsp ground cumin
1.5 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 tsp salt
.5 tsp pepper

Place chicken broth, onions and beans in a large pot and bring to a boil
Reduce and simmer.  Meanwhile, chop chicken into bite size pieces.
Heat large pan over medium-high heat and add olive oil.
Add onions and saute until tender.
Stir in chicken and saute until cooked through.
Add 1.5 cups (corn, kale, spinach, potatoes or a mixture of ), plus garlic, cumin, oregano, red pepper flakes
- stir until combined
Add mixture to stock pot, return to boil, reduce heat and simmer for 1 hour.
Add more water or stock, if needed.

The recipe calls for more salt and pepper so season to taste.  Enjoy!

No comments:

Post a Comment