Chicken Chili Verde | Image: Laura Messersmith — **Chicken Chili Verde** | Image: *Laura Messersmith*

When it’s freezing out there’s nothing more comforting than a pot of something delicious simmering away and chili is one of those easy, satisfying meals that just gets better and better the longer the ingredients hang out together. I love my classic Spicy Red Chili with bell peppers and ground beef in a tomato base, but I wanted to mix it up a little and develop a recipe that delivers that same comforting meal, but with a different set of flavors.

This recipe takes the cool greens of poblano peppers, jalapeños and tomatillos as inspiration with chicken broth as the base to make a lighter, brighter chili. In case it isn’t obvious I’ve been on a bit of a citrus kick lately and my mind is constantly whirring with ways to incorporate all the wonderful varieties that are available now. It’s amazing what a difference a bit of acid in a dish makes – the edge of lime here cuts through heavier texture of the white beans and wakes up the spice of the jalapeno.

Chicken Chili Verde with Lime (serves 4-6)

Ingredients:
2-2 1/2 pounds bone-in, skin-on chicken breast
2 cups (1 large) chopped Vidalia onion
2 1/2 tablespoons (4-5 cloves) minced garlic
2 teaspoons (1 small) minced jalapeño pepper
3 cups (12 ounces) diced tomatillos
8 ounces (2 small cans) diced green chilies
3 (15 ounce) cans Great Northern or Cannelloni beans, drained and rinsed
3 cups chicken broth
4 tablespoons olive oil, divided
4 teaspoons ground cumin
1 bay leaf
Kosher salt
Ground black pepper

For garnish: lime wedges, cilantro leaves, minced jalapeño

Instructions:
Pre heat the oven to 350 degrees F.

Place the chicken breasts on a foil-lined, rimmed baking sheet and lightly coat with 2 tablespoons olive oil. Sprinkle generously with kosher salt and ground black pepper. Roast at 350 degrees F. for 40-45 minutes or until the internal temperature reaches 160 degrees F. on an instant read thermometer. Remove the chicken from the oven and set aside to cool and rest. Reduce the oven to 200 degrees F.

While the chicken cooks, prep the vegetables.

Notes on Prep: for milder heat remove the ribs and seeds from the jalapeño. Tomatillos grow in a papery husk and have a slightly sticky coating. Remove the husk and rinse the fruit before de-stemming, similar to a tomato.

Heat the remaining 2 tablespoons olive oil over medium-low heat in a large dutch oven or heavy bottomed, oven-proof pot. Saute the chopped onion for 5-7 minutes until the pieces begin to turn translucent. Add the minced garlic and cook for 1 minute, stirring occasionally to keep the garlic from burning.

Next, add the minced jalapeño, the canned diced chilies and their liquid, as well as the diced tomatillos. Stir in the ground cumin and kosher salt. Continue to cook for 4-5 minutes to soften the tomatillos and form a thick sauce.

Stir in the drained, rinsed white beans, the chicken stock, and the bay leaf. Raise the temperature to medium and bring the mixture to a simmer. Cover the pot and place in the oven. Cook for 1- 1/2 hours at 200 degrees F. to allow the flavors time to combine.

If the chili is too thin in consistency, puree 1-2 cups of the chili in a food processor or blender and then return the puree to the pot.

Finally, remove the skin from the chicken and pull the meat into bite sized shreds. Add the chicken to the pot and stir. Bring the chili back up to temperature and serve with cilantro leaves, minced jalapeño and lime wedges.

Small Kitchen Friendly?
Yes, totally. I used a 5.5 qt French oven, a medium cutting board, chef’s knife, baking sheet, medium fine mesh sieve, wooden spatula, a liquid measuring cup, measuring cups and spoons. A food processor or blender will be helpful if you’d like a thicker chili.

The Verdict:
I initially worried as I developed this recipe that a chicken chili would be a pale imitation not worthy of the title. As it turns out I think we might even, just possibly prefer the bright, slightly sharp flavor of the tomatillos with the consoling warmth of the chicken and broth. I highly recommend serving it with a good squeeze of lime and a few leaves of fresh cilantro. Perfect for a cold winter’s day.

Tuscan White Bean & Kale Soup | Image: Laura Messersmith — **Tuscan White Bean & Kale Soup** | Image: *Laura Messersmith*

Let’s be honest, we’re at kind of an awkward stage these days – everyone is dying for spring, meanwhile it’s still cold enough for hats and gloves. I’ll admit that I’m beginning to give my puffer coat the stink-eye as I put it on for the 150th day in a row and I’ve grown a bit tired of the heavier braises and stews that feel appropriate on crystal clear winter days. What’s a beleaguered northeasterner to do when winter refuses to give up and all I really want is to cast off the cocoon?

I have zero control over the temperature, but at least I can decide what comes out of the kitchen so I’ve begun transitioning our menus to lighter flavors like this Tuscan White Bean Soup. It fits all in one pot and serves the dual purpose of providing a warming meal and packing in lots of fresh veggies. Perfect on a cold early spring day!

Tuscan White Bean & Kale Soup (yield: 8 servings)

Ingredients:
3 ounces thick-cut bacon, diced
2 tablespoons extra-virgin olive oil, plus more for serving
1 cup (1 medium) diced onion
2 cups (2 medium) large diced carrots
1 cup (2 stalks) large diced celery
2 teaspoons (2-3 cloves) garlic minced on a microplane grater
1/2 teaspoon dried red pepper flakes
8 cups chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed
4 sprigs rosemary
1 (3-4 inch) chunk parmesan rind (optional)
2 dried bay leaves
3 to 4 cups roughly chopped kale
Kosher salt and freshly ground black pepper
3/4 cup grated parmesan cheese for serving

Instructions:
Sauté the diced bacon in a large French oven over medium heat until crisp, remove from the pot to a paper towel lined plate. Add the olive oil, diced onions, celery, and carrots to the pot and cook for 7-10 minutes stirring occasionally until softened but not browned.

Meanwhile, mince the garlic very finely using a microplane grater so that it forms a paste. Add the garlic paste and red pepper flakes to the vegetables and sauté for 1-2 minutes until the garlic becomes fragrant and mellow.

Next, use a sieve to drain and rinse the cannellini beans. Strip the leaves from the sprigs of rosemary reserving the stems and finely mince the leaves. Remove the tough center ribs of the kale and roughly chop the leaves into large pieces.

Add the chicken broth, cannellini beans, rosemary stems, parmesan rind, and bay leaves to the pot. Increase the heat to medium-high, and bring to a low boil for 5 minutes. Reduce to a bare simmer, add chopped kale, cover and cook for 15 minutes or until the kale wilts.

Remove and discard the bay leaves and rosemary stems. Ladle 2 cups of soup into a blender or food processor and process at low speed until smooth. Return pureed soup to the pot and stir to combine. Taste and add kosher salt and pepper as needed.

Serve the soup with a sprinkle of the reserved chopped rosemary leaves, diced bacon, grated parmesan cheese, and a final drizzle of extra-virgin olive oil. A slice or two of rustic bread won’t go amiss either.

Adapted from 30 Minute Tuscan White Bean Soup by J. Kenji Lopez-Alt via Serious Eats

Small Kitchen Friendly?
Yes! I used my trusty 5.5 quart Le Creuset French oven, a large cutting board, a chef’s knife, microplane grater, vegetable peeler, wooden spatula, sieve and measuring cups. If you want to add some creaminess to the soup, then a stick blender, food processor, etc. will be helpful as will a large spoon or ladle.

The Verdict:
This soup successfully navigates the tricky waters of balancing kale’s fresh green bitterness with the light, creamy cannellini beans. Rosemary and bay leaves offer depth and there’s just a hint of heat from the red pepper flakes and garlic. A bit of salt from the bacon (when did bacon ever hurt anything?) and parmesan round out the mix. A great transitional meal that comes together quickly!