I have to confess that my favorite soup is white beans soup. But I love them, and I would eat them every day if I could.This white bean soup is really easy to make. And, the best part is that you can freeze it and serve it whenever you need something comforting and warm.MORE+LESS-
teaspoon fresh turmeric, chopped (optional)
teaspoon chili flakes (or any other chili you want)
teaspoon dry oregano, rubbed between your hands
grilled chili (optional)
tablespoon apple vinegar (balsamic)
teaspoon Worcestershire sauce (optional)
Wash the white beans and put them in a pot with the garlic, bay, and turmeric. Add enough water to cover the beans and four extra fingers. Take it to a boil over high heat, turn the heat down to medium and then cook half-covered until the beans are almost soft.
In the meantime, cook the bacon in a pan without adding any fat. Remove the fried bacon and put it on a dish with a paper towel.
In the same fat, fry the onion until it’s soft. Add the chili flakes or any chili you want, and the rubbed oregano.
Add this to the beans and continue cooking until they’re really soft.
Roast a chili over the fire and add it to the soup. This will make your soup more flavorful.
Add salt and more chili if you want. Remove the roasted chili.
Blend the soup to make it creamy or use an immersion blender.
Serve in bowls, sprinkle with the fried bacon and add chili slices and fresh oregano leaves if you want.
- To save some time, use canned beans.
- You can cook the soup with a ham bone to add even more flavor to it.
- Use chicken broth or vegetable broth instead of water.
- 2 tablespoons vegetable oil, or to taste
- 2 pounds skinless, boneless chicken breast, cut into cubes
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 jalapeno peppers, minced
- 2 cloves garlic, minced
- 1 quart chicken broth
- 1 (8 ounce) jar salsa
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
- ¼ cup fresh cilantro
Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture continue to cook until the garlic is fragrant, about 1 minute.
Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
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Spicy Chili Verde with White Beans & Optional Chicken
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When life gives you tomatillos … make this vegetarian chili verde!
Okay, so I absolutely adore this recipe. For one, I’m just really stinkin’ proud of it. I received a pound of tomatillos in my CSA box (yeah, I know a lot of my recipes lately start with my CSA box). And I was totally going to whip up some salsa verde and that was going to be that.
But then my mind turned to other options. And because I’m a chili fiend, it wasn’t long before I decided to try my hand at chile verde, which I had never made before.
I just kind of winged this recipe the first time I made it, so I was sort of shocked when I freaking absolutely positively loved it. Because usually recipe creation doesn’t go that way. It’s trial and error and less of this and more of that and what-was-I-thinking. But this one was just pure deliciousness the very first time. I’ve made it more than once, of course, just to be sure – and yep, it’s, like, a really great recipe. I know I’m totally bragging and it’s obnoxious and I’m sorry but I’m proud, like, run-on-sentence and totally talk like a Valley Girl proud!
So here’s the scoop. I took a cue from Giada’s vegetarian chili verde recipe by starting with a roux-thickened soup, though the similarities to her recipe pretty much stop there. Hers is packed full of veggies and looks pretty dang phenomenal, but mine is simpler (it started out that way primarily because I didn’t feel like going to the grocery store – and then it stayed that way because I loved it).
It takes a two-pronged approach to make, but it comes together so easily, promise. While the base of the soup – olive oil, veggie broth, onion, garlic, spices – bubbles away, the tomatillos and peppers roast up in the oven.
(Don’t be like me – use parchment paper or foil for easier clean-up!)
So, see all that roasty goodness up there? Peel the peppers then add everything to the soup pot, juices and all, and puree it all together with an immersion blender.
Hold up! Can we just talk about immersion blenders for a moment? If you don’t have one in your life, allow me to be pushy for a moment and say this: YOU NEED ONE! For everything from soups to sauces to super-smooth pizza sauce (there’s always one person who’s opposed to chunks!) – these things are one of the best bangs for your buck, small-appliance-wise. When you can just whip that soup into submission right in the pot, the clean-up – and therefore life – is so much easier. And then you can focus on the eating!
Anyway! After pureeing the dickens out of it all, now it’s just a matter of adding some hearty white beans and then topping with a couple little extras, if you like. You can also add some shredded chicken to all or half if the meat-inclined are interested. Because we’re all about multivorous living around here.
Multivorous. Mull-tiv-ver-us. That’s totally a word, isn’t it?
Top with a generous squeeze of lime and lots of cilantro, if you’re up for it. And a squeeze of Greek yogurt or sour cream to cool a bit of the heat, if you desire. (I got these new squeeze bottles and felt all fancy squeezing the sour cream on in a spiral, even though they’re a mess. Food art: not my forte.)
20-Minute Vegetarian White Bean Chili
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Welcome, my friends, to the easiest white bean chili recipe you’ll ever lay your spoon on! Is it authentic? Definitely not. I mean, it has chickpeas in it – enough said. Is it absolutely utterly fantastically delicious? Yes yes yes.
I consider this to be a perfect pantry recipe – as in, you’re likely to have everything you need for this one right in your pantry. Canned beans and canned green chiles a box of veggie broth (or some homemade goodness tucked away in your freezer). A few spices, an onion, some garlic, a lime, some goodies for topping if you like. Done!
I designed this recipe to maximize the flavor in the least amount of time (without an Instant Pot or the like – this one just uses the good old stovetop).
The dried oregano cooks up with the onion to bring out its earthy nuances the cumin’s sautéed along with the garlic to help release its fragrant oils. Vegetable broth is always good for a bit of added complexity, and the hit of acidic lime at the end of the process is all this chili needs.
Well, and a bit of a mash-up too. In order to thicken this chili without simmering it for an hour, I take a masher to it and smash up a few of the beans. Then give it a stir, and voila. Gloriously thick and tasty white bean chili.
Sometimes I like to trash this one up with toppings (avocado, cashew sour cream, chopped onions, cilantro, a good glug of green Tabasco) … but it really doesn’t need the accoutrement.