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Tuesday, March 3, 2015

Tuesday's Cupboard—White Bean Soup with Poblano & Bell Peppers

The finish:  Lime juice_fresh chopped cilantro_salsa verde_Olé!


My Substitutions
The original recipe was published in Weight Watcher Magazine March /April 2015 as White Chicken Chili With Salsa Verde.

I wouldn't call it chili as much as I'd call it a rich, clear, flavor-packed soup.  I used fresh poblano chilies, which have a mild heat (if any), and I substituted red and yellow bell peppers for the two Serrano peppers.  If you like a little heat, keep the Serranos, but use the bell peppers, also.

I skipped over the first step of sautéing and blending the peppers, onion & spices in a sauce pan.  Instead, I popped all of the fresh, uncooked ingredients into my slow cooker and let everything stew on High until the chicken was cooked through and the bell peppers had just a touch of stiffness.

I added the finishing ingredients (store-bought refrigerated salsa verde, fresh cilantro & lime juice) to the individual bowls, rather than to the whole soup, then loaded it up with a dollop of nonfat sour cream and some crispy tri-color tortilla salad toppings.  Freshly ground black pepper and a sprinkle of chili powder or paprika add color and a peppery zippity-doo-dah before serving.

So, I call my version of this dish...

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Zippity-Doo-Dah White Bean Soup 


ingredients

  • 1 T. olive oil  (use a jalapeño-infused oil, if you have it)
  • 1 large sweet onion, chopped 
  • 4 poblano peppers, seeded & chopped
  • 2 Serrano peppers, seeded & chopped (optional for added heat)
  • 1 red + 1 yellow bell pepper (2 bells), seeded & chopped
  • 1 T. chopped garlic (I used jarred in water)
  • 1 tsp. kosher salt (I used a couple of pinches)
  • 1-1/2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. dried oregano
  • 6 c. chicken broth (enough to cover the chicken & veggies)
  • 2 lbs. uncooked boneless, skinless chicken breasts—cut into bite-sized pieces
  • 3—15 oz. cans cannellini beans, drained & rinsed

toppings (for each serving)
  • store-bought, refrigerated salsa verde
  • 1 bunch fresh cilantro, torn or chopped
  • bottled or fresh lime juice
  • nonfat sour cream
  • Fresh Gourmet tortilla strip salad toppings (available at Safeway in the veggie department)
  • freshly ground black pepper
  • chili powder or paprika, sprinkled on

make it!
  1. Put all of the ingredients (minus the toppings) into a crock pot & set on HIGH.
  2. Allow 3 hours for cooking
  3. Soup is done when the chicken is cooked through & the veggies are mostly soft
  4. Top each serving with 1 T. of salsa verde, fresh cilantro, lime juice, nonfat sour cream & tortilla strips
  5. Finish with a grind or two of black pepper & a pinch of chili powder or paprika

Gorgeous fresh poblanos (available at Safeway)

I added these for color & extra flavor

    
Fab spices give this soup a rich, full flavor

Enjoy!