Winter seems to have settled in quite comfortably here in Milwaukee, just as a very familiar question has no doubt settled in many of our minds as it has every year, “Why on earth do I still live where it’s so cold?”

You would think that scraping the ice off of our cars every morning or trudging to the bus stop in the wind and snow would be enough to chase us off to warmer climates.

Yet here we are, bundled up and prepared for winter’s worst once again. Why have we put up with it for so long?

I don’t know about you, but I like to think that I stick around because of a secret weapon, and that secret weapon is a good, hot soup! I can’t imagine that anyone in the south could ever appreciate coming home to a warm bowl of chicken noodle or beef and barley soup, quite like those of us in the north.

When it comes to enjoying these hearty delights, horrendous cold is almost as important an ingredient as salt and pepper, at least that’s what I’m going to keep telling myself as I shovel my sidewalk, time and time again.

This Spicy White Bean Chicken Soup has been my go-to recipe for combatting the cold this season. The added bonus of it being cooked in the slow cooker allows you to come straight home and dive in within a matter of minutes.

So enjoy, and remember; spring does exist, and it’s bound to return one of these days!

SPICY WHITE BEAN

CHICKEN SOUP

Makes 2 quarts for 2-4 servings.

1 tablespoon oil

2 skinless chicken thighs

½ teaspoon salt

Pinch black pepper

1 small onion, diced

½ green bell pepper, diced

1 clove garlic, minced

1/2-1 jalapeño, minced (Adjust for your heat preferences)

1 1/2 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon chili powder

2 cups chicken broth

1 15-oz. can cannellini beans (Or your favorite white bean), drained and rinsed

1 avocado

Sour cream, for garnish

Parsley or cilantro, for garnish

Sliced jalapeño, for garnish

1. In a medium sauté pan, heat the oil over medium heat. Season the chicken thighs with salt and pepper, then place in the pan. Allow to brown, about 5-6 minutes. When the thighs begin to brown, flip them over and allow the other side to cook, an additional 5-6 minutes. Remove the thighs from the pan and place in the slow cooker.

2. While the pan is still hot, add the chopped onion and green bell pepper. Allow to cook for 2-3 minutes, stirring lightly. When the onions appear slightly translucent, add the garlic, jalapeño, cumin, oregano, chili powder, salt and pepper. Cook for an additional 30 seconds, until fragrant. Remove the mixture from the heat and add to the slow cooker.

3. Add your chicken broth and the beans to the slow cooker. Mix to combine. Cook on high for 4 hours, or on low for 8 hours.

4. Carefully remove the chicken from the pot. Lightly shred the chicken, and discard the bones. Add the shredded chicken back to the pot, and gently mix to combine. Do not overmix, the chicken will be very delicate.

5. Dice the avocado and divide between serving bowls. Add the soup and gently mix to combine with the avocado. Use your favorite toppings such as sour cream, cilantro, or sliced jalapeño to garnish. Enjoy!