Susan S. Yeske: Dining In - Recipe of the Week

Frightful weather demands soup

White Chicken Chili is one easy recipe for soup, which is a favorite dish this time of year.

The song says, “Oh, the weather outside is frightful, but the fire is so delightful.” This time of year we can change it to, “a bowl of soup is so delightful.”

We have had plenty of frightful weather lately, so a bowl of soup is definitely in order to chase away the winter chills. Soup has been a form of edible comfort and sustenance since humans first harnessed fire and began cooking their food by combining water with any available ingredients in stone or leather vessels.

No one will ever know what flash of genius inspired the first pot of soup, but we have been happily making it ever since. Soup is a food that warms the body and soul, fills us up without adding too many calories and can be stretched to accommodate unexpected guests.

Soup can be whatever you want it to be and can be adjusted to suit any taste or dietary preferences. It has many names including consommé, broth, chili, chowder, gumbo, cioppino and bouillabaisse, but it is still soup. Stew, which has less liquid, is another matter.

Soups helped found the modern restaurant industry. In 18th-century Paris “restoratifs,” to which we owe the origin of the word restaurant, were among the first dishes served at public eateries.

Chicken soup may not cure the common cold, but it is easy to digest and a nourishing choice when you are sick.

This recipe is one variation of chicken soup; it is from “Eating Well to Fight Arthritis” by cookbook author Holly Clegg (, who specializes in recipes that are easy yet satisfying to make and eat. Clegg calls this recipe “a satisfying warm bowl of chili with minimal preparation and maximum taste.”

White Chicken Chili
Makes 8 (1-cup) servings

1 pound ground chicken (or ground turkey)
1 onion, chopped
1 teaspoon minced garlic
1 (16-ounce) can white navy beans, rinsed and drained
2 (14½ -ounce) can low-sodium fat-free chicken broth
1 (4-ounce) can diced green chilies
2 cups frozen corn
1 teaspoon ground cumin
2 teaspoons chili powder

1. In large nonstick pot, cook chicken, onion, and garlic until chicken is done. Add remaining ingredients and bring to boil. Reduce heat and cook, covered, 15 minutes, until heated through.

Nutritional information: Calories 183 kcal, Calories from Fat 11%, Fat 2g, Saturated Fat 0g, Cholesterol 36mg, Sodium 378mg, Carbohydrates 24g, Dietary Fiber 5g, Total Sugars 4g, Protein 18g, Dietary Exchanges: 1 1/2 starch, 2 lean meat


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