Soup for a Snow Day
Simple, easy, filling and delicious. But most of all, WARM.
Are you one of the 200 million Americans who will be impacted by winter storm Fern this weekend? We’re forecasted to get 10-12 inches of snow, but I’ll believe it when I see it - Columbus rarely gets as much snow as forecasted.
If you’ve been hanging around long enough, you’ll know that I love soup and make it year round. Mostly because I’m lazy and making a pot of soup for dinner one night and then having leftovers to eat for lunches over the week is the easiest formula I’ve come up with for healthy eating without a lot of effort. But also, I just really love soup. I can think of worse qualities.
I’ve been making this Quick Green Chicken Chili recipe monthly since Cynthia Winward posted it on the At Last She Said It Substack ages ago. It comes together quickly, just dirties one pan, has got a ton of flavor, a decent amount of protein and fiber, and can be eaten as is or dressed up with toppings depending on your mood/energy level/what you have on hand. Basically, it’s a menopausal woman’s dream come true.
Here’s the recipe:
Quick Green Chicken Chili
1 tablespoon oil (I usually use avocado oil or EVOO)
1 onion, chopped (frozen works great here to save time/clean up)
1/4 tsp black pepper
1/2 tsp salt
3 garlic cloves, minced
2 tsp ground cumin
4 cups (1 quart) chicken broth
2 - 15 ounce cans cannellini beans, drained and rinsed
1 cup jarred green salsa (I usually use the trader joe’s salsa verde and just dump in the whole jar)
3 cups shredded chicken (rotisserie works great)
In a soup pot, heat oil over medium heat and add onion, pepper and salt and cook until the onion is soft and translucent.
Stir in the minced garlic and cumin and cook until fragrant, about an additional minute.
Stir in broth, beans and salsa. Bring to a boil and simmer for 15 minutes. If you want a thicker broth you can mash some of the beans against the side of the pot with a big spoon (I’m too lazy to do this, but you do you). Stir in chicken and cook until warmed through.
Eat as is or top with fresh cilantro, crumbled tortilla chips, sour cream, cheese (cotija, sharp cheddar or whatever sounds good) and avocado or a scoop of guac.
Make a double batch if you’re feeding a family and still want soup for leftovers. Also, the soup freezes really well if you’re into that. I like freezing individual portions in these for a hot meal at a moments notice.
Stay warm and safe!
xo, Rebecca
P.S. She’s not wrong.