Here's what I listened to, in order. Can you tell I had it set to Shuffle?
Enuff Z'Nuff "Fly High Michelle"
Erykah Badu "On and On"
John Mellencamp "Check It Out"
Stevie Wonder "Living for the City"
Beastie Boys "Intergalactic"
ELO "Strange Magic"
MC Solar "Le Nouveau Western"
O Brother, Where Art Thou "Man of Constant Sorrow"
Naughty By Nature "Hip Hop Hooray"
Outkast "Hey Ya"
Peter Gabriel "Sledgehammer"
I really needed those last couple of songs to be as fast as they were - it was cold!
A much-needed shower warmed me back up as soon as I got home, as did the soup that took care of the last two bell peppers from this year's garden, half a Piggly Wiggly chicken, half a bunch of cilantro and a serrano pepper. This is loosely based on Paula Deen's White Bean Chili, but I didn't feel like dirtying the blender to thicken it up if I could do this in two pots (one for the bouillon, one for the rest) and be done with it.
Wicked Spicy Chicken and White Bean Soup
2 green bell peppers, diced
1 serrano pepper (seeds and all), diced
2 cloves garlic, chopped
1 tsp cumin
1 tsp ground oregano
1/2 tsp salt
4 cups chicken broth
1 (15 oz.) can Great Northern beans, drained
Chicken thigh meat, deboned and diced
1/2 bunch cilantro, coarsely chopped
Heat oil in pot over medium heat. Add next six ingredients, stir well and saute for 3-5 minutes. Add remaining ingredients, cover and reduce heat to medium-low. Simmer until soup is bubbly, about 15 minutes.
For those who aren't familiar, serranos are a little bit hotter than jalapenos. This is the wicked hot part of this soup. In fact, Steve said as he was eating it that it could be served in a Thai restaurant. If your heat breaks down this winter, make this soup - it'll warm you up! Normally I have seconds when soup's for dinner, but one bowl was all I could take. I'll have to take some bread or something with the soup for lunch tomorrow.
Stay warm everybody!
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