Chicken White Chili: Terrific 3 Ways

Chicken White Chili, a photo by atl10trader on Flickr.

Lunch today was last night's dinner. Like any homemade soup, it tastes even better when the flavors rest overnight.  Muss & Turner's here in Atlanta actually lists their offerings on the menu under the header, "Yesterday's Soup".

Serve this as a game-day feast or a winter warming weeknight meal.  The key ingredient is actually a leftover item: a rotisserie chicken from your local grocery store or your own.  Eat what you like one night and save about 1 and 1/2 cups of meat for the soup.  It is the best use of what's left from a roasted chicken other than using the bones to make chicken stock.  Adding great chicken sausage from a local butcher like Atlanta's Spotted Trotter is a bonus.  It adds even more layers of flavor.

The first time I came across this recipe it had a Texas twist to it and called for a chopped jalapeno pepper to add some kick.  I modified the recipe by substituting butter and milk items for light coconut milk (though almond milk could also work).  Additionally I finish the soup with slices of avocado and widges of lime and lime zest to give the dish a Thai flavor profile (a dash of Sriracha at the finish would be great).  There's alot of ways to make this goodness all your own.

So the 3 ways are: as rotisserie chicken, as Chicken White Chili for dinner, and then as leftovers for lunch.  Each time it gets better.  I'd love to hear how you vary things.

Chicken White Chili

1 medium onion, chopped
1 large shallot, chopped
3 garlic cloves, minced
1/2 cup chopped kale or cilantro
1 tbsp margarine or canola oil
1 tsp ground cumin
2 (15.5-ounce) cans Goya small white beans or cannellini beans (or consider 1 cup quinoa)
2 (4.5-ounce) cans chopped green chiles (use Hatch chiles if you can find them)
1 1/2 cups pre-cooked rotisserie chicken, chopped
3 links of chicken sausage, sliced or left whole
3 cups chicken broth
1/2 cup light coconut milk (Whole Foods or Trader Joes have it) or almond milk
2 tbsp cornstarch

Sliced avocado (slightly salted) and cilantro or spring onions for garnish before serving.


Combine onion, shallot, garlic, a pinch of salt, and canola oil in a large pot. Saute for several minutes until the onion starts to soften. Sprinkle cumin on top to release the flavor. Add beans, green chiles, chopped chicken, chicken sausage, and chicken broth. Bring to a boil. Once chili is heated through, bring back down to just above simmer, and stir in coconut milk and kale (if using cilantro - hold until serving as a garnish). Put cornstarch into a small bowl. Carefully ladle some liquid from the chili onto the cornstarch, and mix to form a thin paste. Pour the paste into the chili and allow several minutes to thicken slightly.  Salt and pepper to taste.

Spring Pea, Ramp, Garlic Onion Soup

Spring Pea, Ramp, Garlic Onion Soup, a photo by atl10trader on Flickr.

Spring Pea, Ramp, Garlic Onion Soup

This morning marked the beginning of the farmer's market season at the Peachtree Road Farmer's Market. And what a morning - low 70s and sunny.  Don't let this end.

Lots of plants on sale for gardens and lots of greens and radishes on display.  A friend gave me the recipe below clipped from the Wall Street Journal, so ramps and spring onions were on my mind - and soon in my lunchtime soup.

Ingredients

2 tablespoons unsalted butter

1 medium sweet onion, diced - or ramp or spring onion

1 small head green garlic, sliced, or 1 clove garlic, sliced or garlic onion

Kosher salt, to taste

2 cups fresh, shelled English peas or frozen sweet peas, thawed

½ cup lightly packed fresh tarragon leaves

What To Do

1. Melt butter in a 4-quart saucepan over medium-low heat. When butter begins to foam, add onion, garlic and a generous pinch of salt. Cover pot and cook until onions are very tender, stirring frequently and not allowing them to brown, 10-15 minutes.
   
2. Add 1 quart water, increase heat to high and bring to a boil. Add peas and tarragon and cook until peas taste sweet and tender, 1-4 minutes.
   
3. Immediately transfer to a blender or immersion blender. (Do not fill blender more than halfway or contents may overflow when blended; blend in two batches if necessary.) Purée soup. OPTIONAL: Strain soup through a fine mesh strainer, pressing on solids with the back of a spoon, into a clean saucepan.
   
4. Reheat soup. Season to taste with salt and serve immediately. Garnish with leftover spring onion and toasted pistachio nuts.

Elderberry Sun Brewed Tea, Atlanta, GA, a photo by atl10trader on Flickr.

Washed it down with some elderberry tea brewed in the sun.  I keep a batch of simple syrup flavored with mint.  Combined with some spearmint growing in the garden, this made for a refreshing drink. And it will again this evening if I add some vodka as part of the pre-game evening festivities.