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A lighter take on a classic, with all the original flavor and comfort.
If using dried navy beans, soak beans overnight in enough cold water to cover them by 2 inches. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander. If using canned navy beans, rinse and drain the beans well and set aside.
In a large heavy-bottom soup pot, heat 2 tablespoons butter over medium-high heat. When melted, add the chopped chicken and cook until the outside of the chicken pieces are no longer pink (don’t overcook the chicken; it will finish cooking in the soup). Using a slotted spoon, remove the chicken from the pot and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons butter and onion. Cook until the onion becomes soft, about 3 minutes. Add the flour, chili powder, and cumin. Cook, stirring constantly, until the flour begins to brown and stick to the bottom of the pan, about 3 minutes. Gradually add chicken broth, whisking constantly. Bring mixture to a boil and simmer until it begins to thicken, about 5 minutes.
Add the navy beans, prepared chicken, salsa verde, and sweet corn, and simmer for 15 minutes. Remove from heat and stir in the Monterey Jack cheese and Greek yogurt. Add salt and pepper to taste. Squeeze the juice from the lime wedges directly into the soup and stir to combine.
Serve immediately with extra cheese, sour cream, salsa, and cilantro, for topping.
Salsa verde is a green salsa made with tomatillos that can be found with other salsas in most grocery stores—both Trader Joe’s and Pace make tasty versions.
This soup can be made a day ahead. Stop just before adding the cheese and Greek yogurt and refrigerate. About 30 minutes before serving, bring the soup back to a low simmer, and continue with the recipe.
This is a vibrant soup with bright and fresh flavors. Mint and peas is a classic combination. Accompanied with the natural sweetness of roasted garlic and carrots and a kiss of spices, this elegant dish is a definite winner. Serve with fresh crusty ciabatta or croutons. This recipe serves 4 to 5.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!