My partner always raves about a white chicken chilie his mom used to make when he was young, so I thought seeing as she was here visiting us that I would try my hand at the memorable dish. I opted to use tofu rather than chicken, but nobody missed the bird. They both enjoyed the chili and I will certainly make this again. It was rich and deep and filling, and was the perfect way to end a day of summer thunderstorms.
In a large deep soup pot combine and fry the following:
1 large yellow onion diced fine
4 toes of garlic chopped
3 hearty portabello mushrooms cubes
2 large carrots diced
1 brick of firm tofu
brown everything for about 10 minutes on a good glug (or two) of olive oil
At this stage in soup making I like to fill up the electric kettle and get it boiling (often i do this 2 or maybe three times over the course of a day)
Once the onion and tofu is nice and golden add :
the kernels from 2 ears of fresh organic corn
2 cups of cauliflower florets
2 cups of white navy beans (soaked overnight+)
about 8 cups of boiling water along with the following seasonings:
a little handful each of finely diced fresh herbs from the garden; chive, oregano, parsley, basil and thyme
2 tbsp lemon peel dried
2 tbsp hot chili flakes
white pepper a pinch
2 tbsp light miso blended well into the stock
allow this all to bubble away over low medium heat for as long as you have.
about 20 minutes before you are ready to serve to throw in 1 cup of qunioa and 3 cups of milk or cream (the milk we use is raw and farm fresh so it has a heavy heavy layer of cream which I glugged into the soup.. maybe half cream and half milk would fetch similar results, if you don’t enjoy the luxury of farm freah milk) alternatively un-sweetened almond milk is perfectly suited for the job however I might thicken it with a Tbsp or two of potato starch.
once the quinoa sprouts it’s little tail, your ready to serve it up, garnish each serving with some fresh herbs and your all set.
This is lovely with some corn chips and grilled avocado guacamole