the white chili that wasn't really either this is a modified recipe from the whole foods market cookbook called "chili blanco with chicken". why they would use to word blanco and not go all the way with the spanish is beyond me. does one foreign word make it seem exotic, but not so exotic as to scare people off?

anyway, the following recipe is modified not because there was anything wrong with the original, but because i just can't help fussing with ingredients. now it's officially mine. oh, and i'm calling this soup because in my book a chili isn't thin and liquidy. and it was more of a yellow-y-brown than anything blanco.

sopa con el pollo y la salchicha

• 1.5 lbs. boneless, skinless chicken cut into 1/2 inch cubes

marinade

• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 2 cloves of garlic, minced or crushed

• 0.5 lbs. bulk sausage or links, skin removed

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 stalks of celery, chopped
• 1 carrot, chopped
• 1 large leek, sliced and washed
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 tablespoon chopped chipotle chilies in adobo sauce
• 1 bottle of beer, a light pilsner will do
  
• 2 cups chicken stock
• 2 16 oz. cans white cannellini beans, drained and rinsed
• fresh cilantro
• juice from a lime
• salt to taste (personally i don't think it's necessary)
  

first, have all the ingredients ready before you start cooking. if you are using link sausages and you have the time freeze them slightly, remove the casing, and slice into disks before cooking.

after you've cut the chicken plop it in a bowl with the marinade ingredients. give it a good toss and set aside.
in the bottom of a large pot cook the sausage until done. we like ours a little over-done so it's crispy. remove the sausage and set aside to drain on a paper towel. drain the pot of excess fat.
dump chicken into the pot and cook until opaque, about 3 minutes or so.
add olive oil, vegetables and spices and soak until soft, another 3 minutes or so.
add the cooked sausage, beans, broth and beer. bring to a boil then drop to a simmer. if you'd rather not use beer then omit it -- no substitution necessary.
let it simmer 30 minutes.
just before serving chop a handful of cilantro and add it to the pot.
squeeze the juice from a lime into the soup and give it a quick stir.
salt to taste only if you must.

serve hot.
makes enough for six people. maybe more. or less, with leftovers.
good on cool fall or winter nights.
will cause noses to run. in a good way.
drink plenty of water, or more of that beer if you bought a sixer.

kid tested and approved.  ¶ Monday, October 02, 2006