I don't know about you but when fall rolls around I tend to crave spicy, hearty soups, there's really nothing better on a cold fall night than to sit down to a big bowl of steamy goodness.  It's with this in mind that I have started to develop a line of recipes that everyone can enjoy especially with an frosty craft beer.

The first recipe in the series is my Fire Roasted White Chili with Chicken which is one of my all time favorites and is very healthy and full flavored. Here's what you will need to get this recipe started.


3 Skin on Chicken Breast         1 Tbls Ground Cumin 2 Jalapenos Chiles         11/2 Tsp Ground Coriander     2 Anaheim Chiles             1 Tbls White Pepper 2 Poblano Chiles             3 Tbls Kosher Salt 1 Whole Yellow Onion         Juice of One Lime 6 Cloves Garlic             3 Minced Scallions 2 Small Tomatoes Diced         3 Tbls Fresh Cilantro 2 Tbls Olive Oil             3 Cups Chicken Broth         2 Can Cannelloni Beans 2 Cups Chicken Broth or Stock 


1 Stock Pot or Large Saucier Tongs Ladle Chef’s knife Food processor


Place whole chiles under oven broiler or over direct flame until skin is charred on all sides then set aside to cool.   While the chiles are cooling liberally salt and pepper chicken breast and place stock pot over medium high heat and add the olive oil.  Once the oil is shimmering place the chicken breast in the pot skin side down for 4 minutes then turn for an additional 3 minutes.  At the end of the last 3 minutes remove from the pot and put to the side. While chicken is browning halve the chiles and remove the seeds and dice the Poblano’s, Anaheim's and a large yellow onion into 1/4 inch pieces and mince the Jalapenos.  Dice your 2 tomatoes into 1 inch pieces, crush your garlic and add all the vegetables to the pot along with 1 cup of chicken broth.  Once this reaches a simmer remove 1 cup of the vegetables and place in the food processor along with half a can of beans and puree until smooth then add back to the pot along with the remaining beans and broth. Bring the soup to a heavy simmer and add the salt, white pepper, coriander and cumin.  Remove the skin from the chicken and add it back to the pot and allow to simmer for 15 minutes.  Remove the chicken and shred it then place it back into the pot along with the lime juice, fresh chopped scallions and cilantro.  Simmer for 5 minutes and serve with fresh lime wedges and cilantro leaves.