White Chili Soup

There’s no doubt this is soup weather. The temperature is 10 below zero and falling. It’s expected to get down to minus 19 tonight. And that doesn’t take into account wind chill.

I’ve already made soup three times this week. The first was a pasta and bean soup that also contained cabbage, tomatoes and kale. Then came my favorite, Czechoslovakian Cabbage. Today, I made some soup for Therese to take to school Friday.

The White Chili Soup recipe that I used for the Lake Agassiz Elementary School teachers’ potluck came from a cookbook called “Sensibly Thin.” Subtitled “Low-Fat Living and Cooking, Volume II,” the cookbook is the creation of Sam Eukel of Fargo.

I’ve had the cookbook for more than a dozen years and have tried several of the recipes. The White Chili Soup recipe is one of my favorites.

I did tweak the recipe a bit this most-recent time. I substituted pheasant dark meat (legs and thighs) for chicken and also used an extra can of fat-free evaporated milk and a little more broth. The result wasn’t disappointing.

Here is the original recipe. If you try it, you won’t be disappointed, either.
White Chili Soup
½ cup green onion, sliced
1 12-ounce can reduced-sodium chicken broth
1 12-ounce can evaporated skim milk
2 cups cooked chicken breast, cooked
2 16-ounce can navy beans
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon fresh garlic, crushed
1½ tablespoons cornstarch
Green chilies to taste
Microwave garlic and green onion for 3 minutes on high; set aside.
In large kettle, combine all ingredients, except cornstarch. Simmer over medium heat until hot.
Mix cornstarch with cold water and slowly add to chili until thickened, stirring constantly.
Garnish with chopped onion, fat-free sour cream and jalapenos.
Yield: Serves 6 (1½ cup servings).
Approximate nutritional analysis per serving: 430 calories, 263 milligrams sodium, 4 grams fat; 8 percent of calories from fat.