Hey there Fall. How ya’ doin’? Well, I just wanted to say thanks for cooling things off just enough for me to have a nice fire inside and for making me fantasize about soup and chowders.
After B’s fishing trip last weekend, I just knew that he’d come home with a cooler full of fish, leaving me no choice but to make Court Bouillon and have a fire pit party, but alas, the weather pushed our little fishies too far off shore. (Insert me crying my heart out here) After a week of canned soup trials, I was left craving so much more. Don’t get me wrong, there were a couple of cans and even bagged soup that were quite decent and were greatly appreciated with my turkey sandwiches last week. None of which did I give a second thought. What I was left with was a desire to eat some really great soup.
Some twenty plus years ago, I worked for a restaurant in my hometown. During the day I worked in the office and looked forward to eating lunch with my boss on occasion. These lunches were the best. We would raid the kitchen for the leftover soup specials and usually make a grilled cheese sandwich to accompany our soup. One of my favorites was her very simple Beef and Vegetable soup. It was made with love and quality ingredients. Isn’t that the secret, really? It’s all about the right ingredients. So during my reminiscing of the olden days of soup, I went about my quest for a new soup recipe. For the lovers of spice in my house, I needed to create something with Jalapenos. I hope you’ll enjoy it as much as we did.
Jalapeno, Bean and Chicken Soup
- 1 Whole rotisserie chicken de-boned and shredded
- 1 Whole white onion-diced
- 2 large garlic cloves-minced
- 2 tbsp. cumin
- 2 tbsp. cilantro (I used dry for this recipe)
- 2 15 ounce cans Cannellini Beans-rinsed and drained
- 1 Cup Plain Lowfat Yogurt
- 1 15 ounce can Black Beans-rinsed and drained
- 4-6 large Jalapeno Peppers-de-seeded and diced
- 1 15 ounce can of diced tomatoes-reduced sodium
- Salt and pepper to taste
- 1 tbsp Canola Oil
- 1 tbsp unsalted butter
- 4 Cups Low Sodium Chicken Broth
- Sour cream for garnish
- 4 limes for garnish
- fried tortilla strips
Coat the bottom of an enamel pot with canola oil and add butter. Heat on medium high heat. When butter has melted add the chopped onion and cook for 3 minutes, then add the chopped jalapeno peppers and stir. Cook for another 2 minutes and then add chopped garlic and tomatoes with juice and stir to combine. Pour in all of the cannellini beans and stir to combine. Pour in 1 cup of chicken broth and bring to a simmer. At this point I use my immersion blender to blend everything in the pot. They are inexpensive and a great tool. If you do not have one, just pour mixture into a blender or food processor and blend until smooth and pour back into pot. Add the cumin, cilantro, yogurt and mix well. Pour in the black beans and fold in the chicken and the remainder of the chicken broth and stir. Bring to a boil and then reduce to low heat and cover for one hour. You’ll need to stir every 10-15 minutes.
To serve, pour into a bowl and top with a dollop of sour cream, a hefty squeeze of lime and tortilla strips. Enjoy!
I’m counting down to my lunch break today, so I can have a little more of this soup and perhaps take a moment to think of my sweet boss who made me soup and grilled cheese sandwiches on rainy days. Oh how I still miss you Linda.