Exciting Day: Visit to Penzey's Spices:Green Chile, Chicken & Navy Bean Soup

Poor Matt, while out Christmas shopping today, I convinced him we should go to Penzey's Spice Store. I had never used any of their spices previously, but our wonderful friends Sarah & Sean sent us a set for a wedding gift. The spices are so fragrant that you can cut back the amount you use in a recipe. One of the shop ladies gave me this recipe for Green Chile, Chicken & Navy Bean soup, when I told her I had the ground Chiplotle pepper spice. I think this would be wonderful on a cold night.

2 15 ounce cans navy beans, drained with the liquid reserved

1 large onion chopped

1/4 cup butter divided

1/4 cup flour

1/8 teaspoon cumin

1 1/2 teaspoon ground Chipolte powder or chili powder

1 cup chicken broth

1 cup milk

1 teaspoon hot sauce

salt & pepper to taste

2 4 ounce cans of mild green chiles, drained & chopped

1 cup cooked & cubed chicken breast

In skillet over medium heat, melt 2 tablespoons of the butter and saute the onion until softened, about 5 minutes. In a 6-8 quart kettle melt the remaining butter over moderately low heat and whisk in the flour, cumin and chipoltle powder. Cook, whisking constantly, 3 minutes. Gradually add broth, milk, and reserved bean liquid, whisking constantly. Bring mixture to a boil, stir occasionally until thickened about 5 minutes. Stir in hot sauce, salt & pepper. Add beans, chiles, chicken & softened onions. Cook over low heat 20 minutes.