White Chili’s Cousin

White Chili's CousinWet stuff fell from the sky here today after no substantial rain for about a month. Temps are cooler and the house is darker, so it seems like a soup sort of day! I intended to make white chili, but decided to change it up a bit, resulting in a soup that’s a tasty cousin of white chili. I have listed everything I put in it, but, as usual, the amounts are estimates! I served it with wheat French bread, sliced, drizzled with olive oil, lightly salted with ground sea salt, and toasted in the broiler.

White Chili’s Cousin

3 boneless chicken breast halves
1 c onions and green and red peppers (I used frozen fajita mixture)
1 medium zucchini, sliced or diced thinly
3 T butter or extra light olive oil (I used some of each)
3 cans garbanzo beans, drained
1/3 c salsa
1/2 t garlic powder
1/4 t ground cumin
1/4 – 1/2 t ground white pepper
pinch chipotle chili powder
1 1/2 t ground smoked paprika
1 T chicken bouillon paste
pinch brown sugar
salt & pepper to taste

In large pot, boil chicken in water, covered, until tender (about 45 min for large ones), remove from pot, and shred with two forks. Keep the broth in the pot. In skillet, saute onion mixture in half of the butter or olive oil until caramelized, then add to broth. Add remaining butter to skillet and saute zucchini until lightly caramelized, then add to broth. (Zucchini doesn’t take as long as onions and peppers, and you don’t want it to get squishy.) Return broth to gentle boil, add remaining ingredients, and stir in shredded chicken. Boil gently for about 15 minutes. Serve with shredded cheese and sour cream.

Janice Powell 2013

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