In an attempt to reclaim my eating habits, I decided to make more soup.

In an attempt to reclaim my eating habits, I decided to make more soup. I wonder what happens if I make it a collection and call it soup of the day/week? Anyway, this is a white bean chicken chili. It is good. I think it is mild but flavorful, others may feel differently.

It ended up containing:

2 finely chopped up onions
5 cloves of garlic
1 jar of Trader Joe's Hatch Valley Salsa
1 quart low sodium chicken broth
1.5 tsp ground cumin
0.5 tsp dried oregano
0.5 tsp dried powdered chipotle
2 bay leaves
0.5 tsp onion powder
0.5 tsp garlic powder
0.25 tsp ground black pepper
0.5 tsp powdered sweet paprika
1-2 Tbls lime juice
4 cans of no salt great northern beans (white cannellini or navy beans also work), drained
1.5 or so lbs. poached chicken, shredded
3 roasted poblano peppers, large dice
1 small bunch cilantro, chopped up

1. Sauteed onions and garlic in about 2 Tbls olive oil.
2. Added salsa. The TJs salsa was because I've already used up the supply of roasted poblanos from this summer, but it tastes quite good, so would use again.
3. Added broth, then all the spices/herbs. After tasting, added the sweet paprika because wanted a little more fruity pepper flavor, but people other than me who don't like their food so hot were eating this, so I didn't want to just add more chipotle.
4. Added 1 can of beans and a little bit of the chicken, cooked for a bit.
5. Removed from heat, pureed with immersion blender.
6. Back on heat, added lime juice to balance flavors.
7. Added rest of beans, then rest of chicken. Mostly to heat through, just a little to cook.
8. Added poblanos and cilantro to finish.

Nom.