I think I tend to like the idea of soup a lot more than the soup itself. I especially like making soup – it’s so fun to toss things into the pot and see how the flavors meld – but I’m not always inspired by the result. I wasn’t very excited about this soup – a “white chili” with salsa verde, chicken and white beans – but much to my surprise, it turned out fabulously tasty.
The whole reason I made it in the first place was a container I found in the freezer: chopped grilled poblanos and jalapeños mixed with grilled corn taken off the cob. I had no memory of putting it in the freezer (we did a LOT of grilling last summer), but it seemed perfect for a soup.
I cut up some boneless chicken thigh meat and browned it with cumin seed and slivered garlic. I added chicken stock and simmered it until the meat was cooked through, then dumped in the frozen grilled vegetables, a can of Herdez salsa verde and a can of Progresso white beans (normally I do cook my own beans, but I was feeling seriously lazy). I brought it all up to a simmer, then put it away in the fridge until evening.
What a shock! It was delicious – the corn gave it a rich sweetness that contrasted with the sharp pepper and tomatillos flavors, and the beans were plump and sweet. I finished the leftovers the next day at lunch with cheese and crackers, but a quesadilla would have been nice, too. Another soup that probably can’t be replicated, but it’s always nice when thrown together things work out this well.
One thought on “a surprisingly good soup”
That looks and sounds great!