Cool weather meal

With company coming this past Saturday, I needed a meal that could be made ahead of time.

This soup was perfect! I made changes to this recipe that I had seen in Living magazine.

Enjoy this warming, delicious meal!

Chicken Chili with Cornbread Croutons

10 plum tomatoes, halved
1 jalapeno, seeded
1 medium onion, halved
4 garlic cloves
2 tbsp. extra virgin olive oil
1 rotisserie chicken, meat pulled
1/4 cup chili powder
1 canned chipotle chile in adobe sauce, finely chopped
2 1/2 cups chicken broth
1 can beans, rinsed & drained (white, red, or black beans)

Preheat the broiler,with the rack 3 inches from the heat source. Arrange tomatoes, jalapeno, and onion cut side down on the baking pan. Broil for 5 minutes or until the vegetables start to char. Pulse tomatoes and jalapeno in a food processer or with an immersion blender. Dice broiled onion and add to pot with the olive oil. Saute for 2 minutes and add the minced garlic. Cook until soft and golden. Add chili powder and 1 tsp. salt. Cook for 2-3 minutes. Stir in chipotle and chicken and add tomato and jalapeno mixture along with the beans and raise the heat to medium-high.
When soup boils turn to low and simmer for 30-45 minutes. Serve topped with diced scallions, cilantro and croutons.

Cornbread Croutons
Dice cornbread or corn muffins and toss with olive oil. Bake at 350 until toasty brown.