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Updated: February 5, 2012 8:01AM


1 tablespoon olive oil

½ cup finely diced onion

1/3 cup seeded and finely diced poblano pepper (½ a pepper; see Note)

1 (4.5-ounce) can diced green chilies

4 cups chicken broth

2 cups shredded cooked turkey or rotisserie chicken

4 (15-ounce) cans cannellini beans, undrained

1 tablespoon dried thyme

½ teaspoon ground cumin

Kosher salt and freshly ground black pepper, to taste

2 cups French’s French Fried Onions

6 tablespoons sour cream, optional

¼ cup sliced fresh or pickled
jalapenos, optional

¼ cup fresh cilantro leaves, optional

In large stockpot, heat oil. Saute onion and poblano pepper until soft (about 10 minutes). Stir in green chilies; cook 1 minute. Stir in broth, turkey, beans, thyme and cumin. Season with salt and pepper, to taste. Bring to boil over high heat; reduce heat to medium-low. Simmer, uncovered, about 35 minutes until slightly thickened. Stir occasionally. Adjust seasonings as needed.

Ladle soup into bowls. Sprinkle each with serving of 1/3 cup french fried onions. If desired, garnish with sour cream, jalapenos and cilantro.

Note: Poblano peppers are chile peppers with a mild spicy heat. They look similar to bell peppers in shape but are darker green. You may substitute bell peppers for milder flavor or jalapeno peppers for spicier flavor. This soup freezes well.

French’s Kitchens

Nutrition facts per serving: 489 calories, 22 g fat, 6 g saturated fat, 47 mg cholesterol, 51 g carbohydrates, 15 g sugars, 24 g protein, 1,285 mg sodium, 9 g fiber

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