Negative ten degrees. Six now that the sun is up. It is time for some serious soup. And poetry.
“One has to keep looking for poetry as Renoir looked for colors in old walls,” wrote Wallace Stevens. This, I think, is an apt motto for those facing Minnesota winters. A poetic sensibility can turn misery into wonder. Put a pot of soup on the stove, steam up your face with onion and spice, and don’t let the frost get to your soul. Only five frozen months to go.
Adapted from Hyvee Seasons
2 tbsp olive oil
2 medium onions, chopped
1 (4 oz) can diced green chilies
1 tbsp minced garlic (about 6 cloves)
2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1/4 tsp salt
1/4 to 1/2 tsp cayenne pepper
1 (32 oz) carton 33%-less-sodium chicken broth
3 (15 oz each) cans Great Northern beans, rinsed and drained
4 c. cubed cooked chicken (about 2 pounds)
1 c. cooked brown rice
1 medium tomato, diced
2 green onions, sliced
In a Dutch oven, heat olive oil over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add chilies, garlic, chili powder, cumin, oregano, salt and cayenne; cook 2 minutes. Add broth and beans; reduce heat, cover and simmer 20 minutes.
With potato masher or immersion blender, mash beans slightly. Add cooked chicken and cook, covered, for 10 to 15 minutes or until heated through. Serve topped with rice, tomato and green onion.
Anything to clear my sinuses. This will burn your lips and keep burning…better than any chapstick. Stay warm, San Di-ah-go.