When it comes to soups, I tend to gather inspiration from recipes rather than follow recipes. I’m not sure why, but I’ve been wanting white bean chili all week. Today, I made some. It was fabulous. The recipe I used goes something like this:
1 sautee pan, blender (immersion or traditional), 1 medium/large pot, cutting board
1/2 onion, chopped
1/2+ cup mushrooms, chopped (or there bouts)
1/2 cup cauliflower, chopped
4 cloves garlic
2/3+ cup corn (I used frozen sweet corn)
1 cup spinach, chopped
1-2 chicken breasts, cubed (or shredded – I use organic free-range)
1/2 cup red/yellow/orange pepper, chopped
2 cans white beans
some basil (I used one of those frozen cubes)
some italian seasoning
some cumin (1/4-1/2 teaspoon?)
olive oil for sauteing
1.5-2 cups broth
Saute 1/4 onion, 2 gloves garlic, spinach, and cauliflower – add some cumin and italian seasoning. Once golden/wilted, puree with 1 can rinsed beans and 1/2+ cup broth. Blend until you get a texture you like.
Pour puree into pan with the rest of the broth. Once at a boil, bring to a simmer, add corn and 1 can rinsed beans. Toss in a pinch of salt and basil. Stir every once in a while.
Saute chicken with cumin and the rest of the garlic. Once cooked, add to pot. Saute mushrooms, onions, and peppers. Once cooked, add to soup.
Taste mixture, season if needed. Simmer for 10-15 minutes? (I took a shower and didn’t time it, so…..)
Stir and serve!
This got great reviews from the other person eating it with me – and myself! I used closer to 2 cups of liquid and when I do this again, I will use less. Also, I will make the chicken chunks smaller and add a little more cauliflower and spinach to the puree.
Looking forward to cooking this again, and making up some new soups, stews, and chilies! I will also take a photo of this tomorrow as the leftovers are in the fridge right now!