I adore a good White Chicken Chili, and I also adore a good French Onion Soup. This is a fun little spin on both, and you can make this as healthy or cheese and cream filled as you'd like!
2 cans great northern beans - drained and rinsed
1 tablespoon olive oil
1 large onion - diced
Kosher salt and freshly ground pepper
3 garlic cloves - minced
3 Serrano chili peppers - seeded and diced
1 tablespoon ground cumin
2 teaspoons dried sage
1 teaspoon ground coriander
4 cups low-sodium chicken stock
2 cans green chilies
1 rotisserie chicken - meat shredded, skin and bones discarded
1/2 cup fat-free or reduced-fat sour cream
1/4 cup heavy cream (optional but recommended)
1/4 teaspoon freshly ground nutmeg
Shredded Fontina cheese
Shredded Parmesan cheese
Preheat oven broiler to high.
Place half the beans in a food processor and purée until chunky - not smooth (you can also do this with a potato masher). Set aside.
In a soup pot, heat olive oil over medium heat. Add the onion with a dash of salt and pepper and cook until soft. Add the garlic, chili peppers, cumin, sage, and coriander. Stir together and cook for a few minutes. Add the chicken stock, canned green chilies, shredded chicken meat, sour cream, heavy cream, nutmeg, the puréed and whole beans, and about 1 teaspoon of salt. Stir together and let come to a slight boil. Taste for seasoning and add more salt and pepper if needed. Ladle soup into oven-proof soup bowls. Top with as much or as little cheese as you desire. Broil until cheese is melted, golden, and bubbly.
CHEERS TO HAPPY EATING!!!