White Chicken Chili

This recipe started as a way to use up extra vegetables hanging out in the fridge. I added chicken, beans, and cumin to make a mild chili. Dress it up with toppings such as cilantro, fresh jalapeños, cheese, or greek yogurt.

Ingredients:

1 Tbsp olive oil

1 large onion, chopped

3-4 cloves garlic, minced

1 red pepper, chopped

1 zucchini, chopped

6 oz mushrooms, chopped

2 lb chicken breast, boneless and skinless

2-3 15oz can white beans, drained and rinsed

6 cups chicken stock

1 4oz can green chilies, drained

2 tsp Mexican oregano

2 tsp cumin

1 tsp chili powder

salt & pepper, to taste

fresh cilantro, chopped

Directions:

Heat oil in large soup pot. Add onion, garlic, pepper, mushroom, and zucchini and saute until soft. Add chicken broth and spiced, let come to slow boil.

Add chicken breasts to pot, and poach until cooked through. Remove chicken from stock and shred.

Optional: at this point, I used a stick blender to puree the vegetables in the stock. This makes for a thicker soup, something I prefer for chili.

Return shredded chicken to pot. Add beans and chiles. Let cook until warmed through.

Serve with cheese, cilantro, greek yogurt, jalapeños, etc. Enjoy!

Buffalo Chicken Chili

It’s a football watching weekend–and this recipe hits the spot! A spicy combination of chili and buffalo wings, it’s loaded with vegetables and lean protein.

Ingredients:

4 Tbsp olive oil

1 onion, chopped

3 cloves of garlic, chopped

4 stalks celery, chopped

3 carrots, chopped

1 red bell pepper, chopped

4 Tbsp all purpose flour

1 Tbsp chili powder

1 Tbsp paprika

6 cups chicken broth

3/4 cup Frank’s hot sauce

1 14.5oz can fire roasted tomatoes, diced

1 4oz can chopped green chiles

2 lb chicken breasts, diced

3 15oz cans cannellini beans, rinsed

Directions:

Heat olive oil in large stock pot. Add onions, garlic, celery, carrots, and red pepper. Sauté until softened.

Add flour to pot and cook until light brown. Stir in chili powder and paprika.

Add chicken broth and hot sauce. Stir until butter/flour mixture has incorporated evenly.

Add chopped chicken. Bring pot to a boil, then reduce to simmer.

Drain diced tomatoes and chiles. Add to pot.

Drain cannellini beans. Add to pot.

Let simmer until beans have softened.

Serve with your choice of toppings.

White Bean & Parmesan Soup

This soup went together fast–15 minutes from start to table.

Ingredients:

1 Tbsp olive oil

1 onion, diced

6-8 cloves garlic, minced

6 cups chicken stock

1 15oz can diced tomatoes

1 cup freshly grated Parmesan cheese (please don’t use the shaker can stuff!)

1 Tbsp Italian herbs (I used Penzey’s Tuscan Sunset)

3-4 15oz cans cannellini beans, drained and rinsed

1 bag (6oz) baby spinach

salt and pepper

Directions:

Heat olive oil in large soup pot. Add onion and garlic, cook until onions are translucent, stirring occasionally.

Add broth, tomatoes, parmesan cheese, and herbs. Bring to a boil, reduce heat and simmer for 5 minutes to let flavors combine. NOTE: the parmesan will clump in the pot, keep stirring!

Add cannellini beans and spinach, simmer until spinach wilts. Serve immediately. NOTE:  the beans will be rather thick skinned at this point. If you prefer the beans softer, simmer longer.