As this cold front moves through the midwest, we’ve been thinking of ways to make the weather a little more enjoyable. One thing that comes to mind is soup! Here is a recipe from Rosie Matz’s family cookbook:

White Chili

1 lg. onion

3 cloves garlic

2 c. water, divided

3 cans light cream of chicken soup

2 cans chopped green chili peppers

2 cans refried beans

1 T. ground cumin

1 tsp. chili powder

1 tsp. salt

2 cans great white northern beans

1 can white corn

2 c. chopped, cooked chicken, shredded portk, or turkey


Peel onion and garlic. Chop into several large pieces and place in a food processor or blender along with 1 cup water, process on high until pureed. Spray crockpot with non-stick cooking spray and then pour onions/garlic into the bottom of crockpot along with the remaining cup of water, soups, chii peppers, refried beans and spices. Cover with lid and cook on high heat for about 4 or 5 hours. Reduce heat to low, add the beans, corn and cooked meat and continue for another hour. Serve with garnishes, shredded cheddar cheese, light sour cream and crushed tortilla chips.


Note: If you prefer a smooth consistency, place the soups, chili peppers and refried beans in the blender or food processor and blend a can or two at a time until finely pureed. Also, I use mild chili peppers. To spice the soup up a bit, use a “hot” variety.