White Chili for the Snow Queen

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.

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White Chili

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. Image

Anything to clear my sinuses. This will burn your lips and keep burning…better than any chapstick. Stay warm, San Di-ah-go.

2 thoughts on “White Chili for the Snow Queen

  1. Oh my goodness, the quotation you shared from Renoir is a perfect mantra for those of us who live here! Thanks for the heartening inspiration, and the recipe for some delectable-looking chili!

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