A few weeks ago I made some soup that was the result of wanting to get rid of recently roasted chicken so I could make some home made chicken stock with the bones. I finally got the confidence to make my own chicken stock, thanks to Shauna and Danny Ahern over at Gluten-Free Girl. Shauna and Danny made a video tutorial awhile back, showing step by step exactly how to make stock and ever since I hoard bones and vegetable peelings in my freezer like it were my job.
Back to my soup. It was early morning, by best ideas come out of the early morning hours. I actually had everything I need on hand. My partner was sitting at the dinning room table with her sister, working on her sister's new resume. I was puttering around the kitchen, dicing an onion, mincing garlic, opening a can of ROT*EL, cooking garbanzo beans and pulling roasted chicken off the bones from the previous night's left overs. I heard some talking coming from the dining room, "Wow, that smells good, what's cooking". I felt a little silly telling them I was making soup, after all it was about 9:00 am. A few minutes later I started gasping as I tasted the soup. "Oh my God, this is so good." I offered two small bowls, not wanting to give much away. The two of them sat at the table with small bowls of pipping hot roasted chicken chili, in complete agreement and dismayed that I simply created this soup out of nowhere. Well it wasn't exactly out of nowhere, I had recently enjoyed a bowl of soup at Bonfire that I really enjoyed and was simply trying to copy the recipe. Total success. This unusual version of chicken chili is to die for and a great way to use left over roasted chicken. Beware, it is so good that you are going to find yourself roasting a chicken just to make this soup which is exactly what I am doing again today after some pleading from Tina. This is a really versatile recipe! Use any kind of dried bean you like, add some chopped kale or spinach instead of corn. Heck, toss in anything that sounds good.
Cari's Roasted Chicken Chili
4 cups homemade chicken stock
1 teaspoon of olive oil or so
1 small onion diced
2 cloves of garlic, minced
1 cup of corn
2 cups of garbanzo beans, cooked
1 teaspoon dried oregano
salt and pepper to taste
3 ounces tomato paste
3-4 cups roasted chicken, shredded
Saute the onion and garlic in a scant amount of olive oil, a teaspoon or so. Add the oregano, salt and pepper and saute until translucent. Add the broth, ROT*EL, beans, corn, chicken and tomato paste. Bring to a simmer.
You could really dumb this down using a canned broth, canned beans and a store bought rotisserie chicken, turning it into a 15 minute prep. I prefer the effort of roasting my own chicken, making my own stock and cooking my own beans because I think it elevates the outcome. You will get a perfectly acceptable and delicious soup either way!