THANK YOU to those who entered their soups to be judged and to those who came out to taste test! As usual, judging is very difficult and patrons had a tough time casting their votes! We had six soups entered and all were fantastic! This year the winner was Jean Giere!! Attached is her winning recipe for your enjoyment! For winning this year’s SOUPer Bowl, Jean takes home the coveted Golden Ladle Trophy in addition to a gift card to Floral Reflections, made possible by the Granville Township Library Promoters. Interested in the recipes of the runner ups? Stop in the library today to pick up your copies that are available at the circulation desk!
WHITE CHICKEN CHILI: Jean Giere
- 1 lb boneless skinless chicken breasts, diced into ½ inch pieces (I use ground chicken also-whatever I have!)
- 1 small yellow onion, diced
- 1 T olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) can chicken broth
- 1 (4 oz) can diced green chilies
- 1 ½ tsp cumin
- ¾ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- Salt and pepper to taste
- 1 (8 oz) pkg Neufchatel cheese cut into 12 slices (aka light cream cheese)
- 1 ¼ c fresh corn (frozen works too)
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 T fresh lime juice
- Chopped fresh cilantro, for serving
- Shredded Monterrey Jack cheese, for serving
- Tortilla chips, for serving
Heat olive oil in a 6 qt. enameled Dutch oven over medium high heat. Once oil is hot add chicken and diced onion and sauté until chicken is no longer pink, about 6 minutes. Add garlic and sauté 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process ¾ of the remaining beans along with ¼ cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining ¼ can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won’t be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for diffing if desired.
Recipe Source: Cooking Classy