This cold, wet weather reminded me of my favorite soup recipes. I've made both of these many times and they disappear quickly, usually me eating them for breakfast, lunch, and dinner. ;)
SANTA FE CHICKEN AND WHITE BEAN SOUP
2 ½ cups Great Northern beans, soaked in water to cover overnight
11 cups lightly salted chicken broth, divided
1 tablespoon dried oregano
1 tablespoon dried parsley
4 to 5 teaspoons salt
4 teaspoons dried cumin
2 teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon paprika
½ teaspoon chili powder
1/8 teaspoon white pepper
1/8 teaspoon black pepper
Pinch cayenne pepper
Pinch dried red pepper flakes
6 tablespoons butter
3 tablespoons olive oil
4 cups chopped onion
2 cups chopped green bell pepper
1 cup chopped celery
1 ½ tablespoons minced garlic, divided
2 to 3 tablespoons all-purpose flour
1 pound boneless, skinless chicken breast, chopped
1 7-ounce can diced green chilies
Shredded cheese, for garnish
Salsa, for garnish
Sour cream, for garnish
Chopped fresh cilantro, for garnish
Drain the soaked beans. Combine is a large soup pot with 8 cups chicken broth. Bring to a boil; cover and simmer until tender.
Combine oregano, parsley, 4 teaspoons salt, cumin, garlic powder, onion powder, paprika, chili powder, white an black peppers, cayenne, and red pepper flakes in a small bowl; set aside.
In a large saucepan, heat butter and olive oil; add onion, bell pepper, celery, ½ tablespoon garlic (1 ½ teaspoons) and a third of the reserved seasoning mix. Sauté over medium heat about 5 minutes. Add another ½ tablespoon garlic and another third of the seasoning mix; continue sautéing until celery is tender. Add remaining ½ tablespoon garlic, remaining seasoning mix and 2 to 3 tablespoons flour; cook 5 to 7 minutes longer. Whisk in remaining 3 cups chicken broth, cook until thickened.
Add cooked beans and their broth, chicken and green chilies; heat until chicken is just cooked done, about 5 to 6 minutes.
Serve hot in bowls garnished with cheese, salsa, sour cream and cilantro.
From Gubanc’s Pub, Lake Oswego, Oregon
This is the one from Olive Garden
¾ pound spicy Italian link sausage (about 3 links)
1 slice bacon, diced
¾ cup diced onion
1 ¼ tsp minced garlic
2 medium potatoes, peeled
2 Tbsp chicken broth
4 cups water
2 cups kale
1/3 cup whipping cream or undiluted evaporated milk
salt and pepper to taste
Place the sausages on a baking sheet and bake at 325 degrees for about 25 minutes, until juices run clear when pricked with a fork. Let cool; cut in half lengthwise and than on an angle into ½ inch slices. Set aside.
In a large pot over medium heat, sauté the bacon until limp. Add the onion and continue cooking until the onions are translucent. Add the garlic and continue to cook one minute more.
Cut the potatoes in half lengthwise and then slice into ¼ inch slices. Add the potatoes to the onions along with the chicken broth and water. Bring to a boil, reduce heat, and simmer for 15 minutes.
Cut the kale in half and remove any tough stems. Slice into very thin strips. Add kale and sausage to the soup and simmer 5 minutes more. Stir in the cream (milk) and season to taste with salt and pepper.