White Chicken Chili

January 28, 2015

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Brrrr! Is it cold out there or what?!!! I guess those temperatures do tend to plunge in the winter. And then there’s the snow and sleety/icy mix that shows up as well. Oh yeah, and the howling winds. Just ask any of the folks up there in the Northeastern States that just suffered through a whopper of a winter storm. They’ll tell you all about it. Lucky for us, Virginia was spared. We did get some snow, but it was very little and we were so uber prepared. I saw snow removal trucks rolling down the street in front of our house all night on Monday, spewing salt, plows with sparks flying because there wasn’t even enough snow on the road to push aside. Yes, even the snow novice Virginia locals did well in this storm with a mere 2 hour delay for school and work. I don’t know. Perhaps we’re getting more snow savvy around here. We did have a major snowpocalypse a few years ago and I think we might’ve gotten a baptism by fire back then. Well, there’s no doubt about it, Chili weather is upon us. No not chilly, but Chili (errrr…the husband says that it is Chili weather year round…) and today I have a great recipe for a White Chicken Chili for you.

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Not only is it very easy to make, in fact you can probably have it on your table in about one hour, but it is also incredibly tasty. I would even go so far as to say that this is the best White Chili that I have ever had the good luck to stumble upon. I found the recipe over at Once Upon a Chef and  as usual Jenn did not disappoint. I made it just as she did and it was perfection. No tinkering required. Now don’t freak out when you see that there is a jalapeño pepper as well as two poblanos. As long as you take care not to add the seeds, it isn’t blow the top of your head off spicy. It has just the right amount of heat, especially considering those temps outside. And I love, love, love that you just use a shredded rotisserie chicken in it. Can’t get much easier than that.

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I served this White Chicken Chili topped with sour cream, avocado, tortilla chips and extra cilantro and with a big batch of tasty corn muffins which we ate hot out of the oven and slathered with butter. With a big pot of this chili simmering away on the stove, you’ll likely forget the eternal snow shoveling that is headed your way before Spring is sprung. Yup… although us Virginians were able to dodge the bullet this time, I don’t think Winter is done with us yet…..

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White Chicken Chili

  • Servings: 4-6
  • Difficulty: easy
  • Print

recipe from: Once Upon a Chef

Ingredients:

  • 2 (14.5 ounce) cans white beans, rinsed and drained
  • 4 cups low sodium chicken broth, divided
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 jalapeño pepper, seeded and minced
  • 2 medium poblano peppers, seeded and minced
  • 4 garlic cloves, minced
  • 1 Tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • salt
  • 1 rotisserie chicken, skin removed and shredded (about 4 cups)
  • 3/4 cup corn
  • 1/4 cup fresh chopped cilantro
  • 1 Tablespoon fresh lime juice, from one lime, plus more to taste

For Serving:

sour cream, crushed tortilla chips, lime wedges, avocado, Monterrey jack cheese

Directions:

In a food processor, blend 1 can of the beans with 1 cup of the chicken broth. Set aside both the pureed beans and the remaining whole beans

Add the oil to a large pot or Dutch oven and heat it over medium heat. Add the onion, jalapeno pepper and poblano peppers and saute until soft, about 5 -7 minutes. Add the garlic and saute for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1 minute more to toast the spices. Add the chicken stock, pureed beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

Stir in the shredded chicken, reserved whole beans, corn, cilantro and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice. (The broth will be somewhat soupy – don’t worry, that’s how it is supposed to be. The chili will thicken the longer it sits. If you have made it ahead of time and need to thin it out some when you are ready to serve, just add a little more broth before warming.) Serve the chili with a dollop of sour cream, crushed tortilla chips and any other fixins you desire.

Enjoy!

White Chicken Chili brought to you by: Runcible Eats (www.leaandjay.com)


Chorizo & White Bean Stew

February 25, 2013

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I love this Chorizo and White Bean Stew! Hearty and spicy, it’s just the thing to warm you up this winter. I know that the old ground hog said winter was over, but I don’t think he consulted with Mother Nature on the subject before he made his announcement. It is still quite cold around here! So this stew is just perfect. Chock full of spinach, it tastes wonderfully fresh and has just got to be good for you. And it has beans in it! As I’ve mentioned, beans are a great healthy choice. My husband loves them and I’m starting to come around. I was definitely digging the cannellini beans in this dish. Not to mention that spicy chorizo sausage.

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Yuu-um! For those of you out there who aren’t big fans of spicy food, you can tone this recipe down by using a mild Italian sausage rather than the chorizo. Some other great things about this stew besides the yum factor, is that it not only takes no time to prepare but you also need dirty only one dish. The original recipe recommended you prepare it in a large skillet. I was more comfortable making it in a large Le Creuset Dutch Oven. By doing so, I didn’t have to worry if I had a large enough pan and was able to add a bit more broth to thin the consistency. Clean-up was a breeze. This Chorizo & White Bean Stew is an all-round winner!

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Chorizo and White Bean Stew

recipe from: Bon Appetit

yield: 4-6 servings

Ingredients:

  • 2 tablespoons olive oil, divided, plus more for drizzling
  • 1 pound fresh Mexican chorizo or Italian sausage links
  • 1 large onion, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 sprig thyme
  • 2 15-ounce cans cannellini (white kidney) beans, rinsed
  • 2 cups low-sodium chicken broth
  • Kosher salt, freshly ground pepper
  • 5 ounces baby spinach (about 10 cups)
  • Smoked paprika

Directions:

Heat 1 tablespoon oil in a dutch oven over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 tablespoon oil in same pan. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.

Slice chorizo and fold into stew; add water or chicken broth to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika.

Enjoy!


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