This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My daughter named it "Football Soup" because we always make it when we have a crowd over watching the game after church! Incredibly easy, freezes beautifully, and my bean hating husband even loves it. I add an extra can of green chilies for more flavor. You can make it without the chicken for a cheaper meatless meal, and you can make it without the monterey jack cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor!)
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 2 (4 ounce) canschopped mild green chilies
- 2 teaspoons ground cumin
- 1 1⁄2 teaspoons dried oregano, crumbled
- 1⁄4 teaspoon cayenne pepper
- 3 (16 ounce) cans great northern beans, undrained
- 6 cups chicken stock or 6 cups canned chicken broth
- 4 cups chopped cooked chicken, to taste
- 3 cups grated monterey jack cheese (about 12 oz.)
- Heat oil in large pot over medium high heat.
- Add onions and saute until translucent, about 10 minutes.
- Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
- Add undrained beans and stock and bring to a boil.
- Reduce heat and add chicken and cheese to chili and stir until cheese melts.
- Season to taste with salt and pepper and ladle into bowls.
- FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.
Very good; I followed suggestions from other reviewers and did some tweeking, for flavor, color and to boost thickness: I seasoned my chicken breasts with some chili seasoning and grilled them. I added a 14 oz can of chopped tomatoes, drained. I added 1 stalk celery, chopped and sauteed that w/onion and also added a bit more cumin, cayenne and some chili powder. I had to omit the cheese due to a dietary issue but did add about 1/3 cup of heavy cream, some cornstarch and about a 3/4 cup of frozen corn, to thicken it to make it more like a chili than a soup. Next time, I will add about 1 can less of broth. Otherwise, I followed the rest of ingredients/steps exactly. The end result was quite yummy and I wish I would've made more to keep for myself as I actually made this for a family who is returning to the northeast's crisp fall air from a week long, warm sunny vacation in Florida and thought this would fit the bill! Thanks for posting; I will def make this again....for me! :)
My wife and I love this recipe so much that it's one of our favorite comfort meals. I made a few changes which we feel added more depth of flavor. First, I seasoned and grilled 2 chicken breasts, and shredded when cooled. I chopped a couple of ribs of celery, 3 carrots, a red bell pepper and the onion. I sauteed the vegetables with a couple of tablespoons of butter, a tablespoon of olive oil, salt and pepper. When the vegetables had a little brown color on them, I added the garlic and chilis. I used a can of Pinto beans with 2 cans of Great Northern beans. Combined rest of ingredients (plus some chili powder) and simmered for at least an hour. We did not use any cheese, but for extra flavor I did add some cilantro and chopped green onions on top of chili when served. With homemade corn muffins, we were making yummy noises all during dinner. Thanks for posting a wonderful recipe!
Very Yummy! I ended up adding a couple more garlic cloves and cumin. They happen to be two of my favorite ingredients. Instead of just adding the cheese I made a cheese sauce with the Monterrey jack, butter and milk. I thought this made for a better consistency. Added this mixture right before serving. Topped the completed chili with a squeeze of lime, cilantro and a spoonful of Mexican Crema.