With the weather being what it has this week I thought we could warm our bodies and spirit with great comfort food.
The following recipe came from food.com and I love it. Serve with corn bread and you have a great meal to share or save for another day.
Items in red are available in the farm store along with organic cornmeal, eggs and milk.
Another tip - we have whole pastured chicken on sale this week then after cooking the chicken do your own broth from the bones. This will be a healthier verison with less salt and fat. I hope you give it a try and let me know what you think.
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies
2 teaspoons ground cumin
1 1⁄2 teaspoons dried oregano, crumbled
1⁄4 teaspoon cayenne pepper
3 (16 ounce) cans greatnorthern beans, undrained
6 cups chicken stock or 6 cups canned chicken broth
4 cups chopped cooked chicken, to taste
3 cups grated monterey jack cheese (about 12 oz.)
Heat oil in large pot over medium high heat.
Add onions and saute until translucent, about 10 minutes.
Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
Add undrained beans and stock and bring to a boil.
Reduce heat and add chicken and cheese to chili and stir until cheese melts.
Season to taste with salt and pepper and ladle into bowls.
FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw