Blue Owl White Chili

This is my version of a soup I enjoyed at
The Blue Owl in Kimmswick, Missouri just outside of St. Louis. Kimmswick is a lovely little town where time has stood still for 150 years.

Right now the forsythia must be blooming, as well as the crocuses, and there must be buds on the tulip trees. If you’re within striking distance, go spend the morning in Kimmswick, eat lunch at The Blue Owl, and say hello to Mary Hostetter for me. Save room for the pie.

This soup is quick and easy to make, low fat, and low in
carbohydrates.

Blue Owl White Chili

4 servings

¾ lb. boneless, skinless chicken breast
1 medium onion
1 mild green chili (Anaheim or other)
1 Tbsp. cumin
4 cups chicken stock
12 oz. can white kidney (cannellini) beans
Salt and pepper to taste
Sour cream (optional)
Cilantro (optional)

Peel and chop the onion. Seed and chop the pepper. Cut the chicken into ½” cubes. In a medium saucepan sauté the onions and pepper in the oil over medium heat, covered, for three minutes until the onions are transparent. Add the cumin and sauté for one more minute taking care not to brown the onions. Add the chicken and beans. Stir. Add the chicken stock. Bring to the simmer and cook, partially uncovered, for twenty minutes, stirring occasionally. Serve garnished with sour cream and chopped cilantro (optional).

Total preparation time: 30 minutes