Circle of Chicken: Sid’s Soup

white bean chili

Sid’s Soup with corn muffin accompaniment!

Longtime readers will remember my Circle of Chicken posts–you start by making a perfect roast chicken and then use the leftovers to create hash, soup, broth, etc. I love the Circle of Chicken because you can make so many recipes from one $5 chicken (if you shop the sales), and I love having homemade broth on hand. Now I’m sharing one of my family’s favorite recipes: Sid’s Soup, named after my son (who loves it so).

Our good friend Amy made it for a party, and once I noticed Sid scarfing it down, I asked for the recipe. I was directed to Sunday Soup by Betty Rosbottom, but quickly realized that this soup was heavily adapted from a recipe for Spicy Pork Chili with Cumin Polenta. “Adapted” as in Amy’s soup didn’t have pork or polenta.

After some texting back and forth, I got the real deal, which is posted below. It’s incredibly flavorful and zesty–each bite wakes up your tongue, since it has a very mild edge of heat from the pepper and tartness from the lime juice. Swap out the chicken broth for vegetable broth to make it vegan!

Sid’s Soup

Serves 6

You Need:

2 tablespoons vegetable oil
1 1/2 cups chopped onion
1/2 teaspoon chili powder
1 cup diced carrots
1 serrano pepper, seeds and membranes removed, minced
2 tablespoons minced garlic
1 1/2 cups dry white beans, soaked overnight and simmered until tender, or two 15-oz cans
1 28-oz can chopped tomatoes
2 tablespoons lime juice
4 cups chicken broth
2 tablespoons chopped cilantro
Salt and pepper

Heat the vegetable oil over medium heat and add the onions, carrots, and chili powder. Stir occasionally and cook until slightly browned, 5-10 minutes. Add the serrano peppers and garlic and cook, stirring, for another minute. Then add the beans, tomatoes lime juice, and chicken broth. Bring to a boil and the reduce heat. Simmer for at least one hour with the lid partially open.

Taste the soup and add salt and pepper as needed. Stir in the cilantro and serve (preferably with corn muffins).

Big thanks to Amy Baker for sharing her recipe! Now that it’s getting chilly (at least in Oregon), who out there is making soup? What kind?

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