Soupy Sunday

In true bad blogger fashion, I skipped a couple of weeks. Oh, well.

Chicken and White Bean Chili

Ingredients:

1 medium onion

1 red bell pepper

2 cloves garlic

1 Tbsp chili powder

1/4 tsp. red pepper flakes

1 tsp. cumin

1 small chicken cooked and chopped

1 quart chicken stock

2 cans white beans (I used great northern)

Chop up onion, pepper and garlic. Saute in EVOO in a stock pot until soft. Next, add up the chopped chicken. I borrowed a little help from the store and used an already baked rotisserie chicken. Joe ate the legs and wings, so I pulled the rest of the meat off and chopped it up. Add in your spices and stir to coat the veggies and chicken. Pour in your chicken stock.

While the stock comes to a boil, open your cans of beans. Drain and rinse one can. With the other, mash up about half of the can with a fork. This is a tip I got from Rachel Ray and will add a thickness to your soups. Add both cans to the pot. Bring everything up to temperature and serve with your choice of chili toppings.

How it turned out:

While it was completely delicious, let's be honest it was more of a soup than a chili. It definitely was not what I was thinking in my head when I started out. I used my standard chili recipe and knew as soon as I added the chili powder it would be a red soup. I was thinking of one of those white chicken and bean chilis. So, I definitely pictured something different than what I made. It was very good, but if I was going to eat a spicy chicken soup, I would definitely go for the chicken tortilla soup I made a couple of weeks ago.

Does anyone have a good recipe for a white chicken chili like I was thinking?