I belong to a group on Facebook called Facebook Foodies. We've decided to do some theme nights and tonight was Tuesday Soup Night. I saw a recipe in the Sunday San Francisco Chronicle called 3 Cs Canellini Beans with Chiles, Chicken and Corn. Here the link http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/10/07/FDN81LDEBT.DTL.
It looked delicious and has some of my favorite ingredients in it, chicken thighs, corn, garlic, onions, cumin and oregano. I didn't get to the store yesterday so I used canned beans. It was delicious.
3-Cs Canellini Beans With Chiles, Chicken & Corn my way
Cut chicken into bite-size pieces; season with salt and pepper. Heat oil in a large pan over medium-high heat and quickly brown all over. Transfer to a plate.
Add onion to pot, with a little more oil if needed; cook until softened. Add garlic, cook briefly until aromatic, then add cumin, stirring. Add sherry, chicken broth, beans, oregano and bay leaves. Bring to a simmer and add the reserved chicken to finish cooking with the chiles and the corn kernels. Continue to simmer for about 30 minutes. Taste and add some white wine or water if more liquid is needed. Season to taste with salt, pepper, lime juice and fish sauce.
This note is from the Chronicle and worked well: Remove all but the most innermost leaves from the corn. Microwave the corn at high for 1-2 minutes. This makes it easy to remove the silk and cut the kernels from the cob.
Mike and I had some warm whole wheat bread and butter with the soup. He was raving and had seconds. I had a glass (or two) of Chardonnay which was delicious with the soup and cut some of the heat. Enjoy!