Katie and I moved into the near West End of Richmond in late December of 2014. Word began to spread hither and yon that the Smiths no longer had to stamp their passport at the tollbooth to get into Richmond from Chesterfield anymore. Food began trickling in. Monogrammed items arrived by discreet drones on our doorstep. And then this, that heartwarming, you know Iran may have the bomb, but darn it, this soup is so good maybe it won’t really matter type of comfort. Simple pleasure. Kind. Neighborly. Sits well. Nothing fancy, but somehow 2 bowls never seems to be enough. Enjoy. And welcome your new arrivals to the neighborhood with this memorable soup. (You do welcome your neighbors when they move in, right? With this soup, they won’t forget you.)
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cans of Rotel tomatoes
6 tomatillos, chopped
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 (7oz.) can chopped green chiles
2 cups chopped cooked chicken
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 cup (heaping) chopped cilantro
2 (19oz.) cans cannellini beans
1 tablespoon fresh lime juice
salt and pepper to taste
shredded Monterey Jack cheese
Heat olive oil in a large stockpot over medium-high heat. Add onion. Saute for 3-5 minutes or until softened. Add the garlic. Cook for 1-2 minutes longer; do not brown.
Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally.
Add the chicken stock, green chiles, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt an dpepper.
Ladle the chili into serving bowls.
Serve garnished with dollop of sour cream and shredded cheese.
Welcome to the neighborhood.