Drastically adapted from Organic Gardening.
2 TBSP olive oil
1/2 sweet onion, chopped
4 large garlic cloves, minced
3 boneless, skinless chicken breasts cut into 1/2 inch chunks
1/2 to 1 tablespoon chipotle chile powder (the more powder, the spicier the chili!)
2 teaspoons ground cumin
3 cans (19 ounces each) cannellini (white kidney) beans, drained and rinsed
3 cups chicken stock
1 cup half-and-half
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup chopped fresh cilantro
salt and pepper to taste
In a large Dutch oven, heat the oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes. Push the onions to one side of the pan, add the chicken, and sprinkle with the chipotle chile powder, cumin, and salt to taste. Cook, stirring, until most of the chicken is opaque on the outside, 5 to 6 minutes. Stir in 3 cups of the beans and 2 cups of the stock. Increase the heat to medium-high and bring to a simmer. Partially cover and cook until the chicken is cooked through, about 5 minutes.
Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup stock. Process to a smooth puree. Stir the bean puree into the soup. Gradually add the half-and-half, stirring as you add it, so it doesn’t curdle. Dip one cup of the soup out and into a bowl, add the sour cream and stir until blended. Gradually add sour cream mixture into the soup (again, this is so it doesn’t curdle). Stir in the cheddar cheese, cilantro, and salt and pepper to taste.
It is important not to let the soup boil again after the dairy products have been added, so it doesn’t curdle.
Serve with additional shredded cheese and sour cream, which cuts down the heat if you find it’s too spicy. If you want a thicker consistency, dissolve 3 TBSP of corn starch with 1/2 cup of half-and-half, and stir into the soup before adding the sour cream.
Serve with potato rolls! They’re awesome.
I suppose you could lower the considerable fat content by using fat-free half-and-half, sour cream, and cheese, but where’s the fun in that?