White Bean Chicken Chili

Yesterday it was gloomy and rainy.  I knew it was going to be that way from the long-range forecast I saw over the weekend and so I planned something warm and filling for supper.

I made white bean chicken chili.  My little one doesn’t like soup (so she says) and this is one of the few that she will eat.  Our neighbor served it for the first time we ever ate it and we all fell in love with it.  PL 4x6 print pages - Page 054

I think of it as a cross between a soup and a chili.  It’s brothier than a chili normally is, but it has most of the same ingredients as a chili.  I’ve tweaked the recipe a bit and include canned tomatoes which were not in the original recipe I used. I like the extra flavor and think it stays more true to the “chili” that way.

I also made my own chicken broth earlier in the day – I didn’t have any cooked chicken so I took a few breasts, put them in some water with seasonings and cooked them. I strained the broth and used that as the base for the soup.

Last night I served it with grilled cheese sandwiches on Italian bread. It was hearty, filling, and perfect on a dark and stormy night.

I made mine in the crock pot (or you can do it on the stove – I’ve done it both ways) and the house smelled so good when we got home from Big Girl’s pre-op appointment – hungry and cold, but not for long.

Give it a try. It’s super easy and super good.

White Bean Chicken Chili  

2 cans white beans (I used cannellini beans)
1 can Rotel (diced tomatoes with chilies)
2-3 cups chicken broth
1 pound (approx) shredded cooked chicken breasts
1 can (7 oz) diced green chilies (or you can use 2 small 4-oz cans)
2 Tbsp minced garlic
1 Tbsp dried minced onion (or 1/2 fresh onion diced finely)
2 tsp ground cumin
2 tsp dried oregano
1 tsp dried cilantro

Add all ingredients to your crock pot.  Set on High for 3-4 hours, or Low for 4-6 hours. Everything is cooked, so you’re basically just melding the flavors.
If you are using a stock pot, just bring to a boil and then let simmer for 30-40 minutes before serving.

You can serve with tortilla chips, sour cream, salsa, etc. or just enjoy as-is (which is what I prefer)

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Happy Monday!

And a Happy Monday it is, folks! It’s a holiday!

Big Girl had a sleepover last night – so I imagine she is sleeping in this morning after playing late with her friend.  Little Bit and I are having a quiet morning – I am making some chocolate bread for her breakfast and I’m sipping a banana pudding protein shake for my breakfast.

Life is good.

I think today we are going to go to a paint-your-own-pottery place. That’s the plan, anyway.  I guess we will see what time Big Girl comes home and what time I finally get around to showering and getting presentable!

I spent most of the weekend on the sofa, feeling rotten. I’m not sure if it was a bug (I think it was) or just fatigue from the week last week (probably that, too) as it was a doozy of a week. Both girls sick, insanity at work, and rain to boot.  I’m glad that week is behind me.

I did manage to cook an awesome dinner for the family yesterday, though. I stayed home from church so as not to share my germs with anyone and while the family was gone I baked some chicken and tried a recipe for the Pioneer Woman’s potatoes au gratin. Oh.my.  SOOOOO good.  And easy. And yummy. I only had a tiny bit, but it was worth every bite. I cut her recipe in half – it was way too big for our family when I only eat a tiny bite or two of potatoes, but it was super good. You should try it sometime.

Have you watched the Pioneer Woman show on Food Network?  It’s cute. I love the food, so that is why I watch. It’s kinda like watching her blog in real life, although she is much funnier on her blog. I think she is not quite comfortable yet in front of a camera. I guess that will come with time and practice. Her kids are cute, though.  They don’t seem to have a problem with the camera!

On other food news, I also made a very good White Chicken Chili recipe on Saturday.  I had a basic recipe from my neighbor and then kind of ad-libbed along the way.  It turned out really good. I’ve included the recipe below in case you are interested in trying it out.

I haven’t come up with my menu plan for the week yet. I’m still figuring out what I want to do. Trying to challenge myself to try some new things and/or some things I haven’t done in a while. I’m getting stuck in a soup/stew rut these days… which I don’t mind but I think the kids are getting tired of them.

Anyway, here’s the recipe. Hope you have a great day! I’m off to check the oven and see how the chocolate bread is doing and give my little one some more one-on-one attention.

White Bean Chicken Chili

2 cans white cannellini beans
2 pounds of chicken (I used boneless breasts)
water
2 Tbsp minced garlic
2 tsp + 2 more tsp ground cumin
2 tsp cilantro
2 Tbsp minced onion (dried) – or you can dice one small fresh onion
1 can green chile peppers
1 can tomatillos
1/2 jar tomatillo salsa (or salsa verde)
Houston House Seasoning

  1. In a large stockpot, bring water to a boil.
  2. Add chicken, 2 tsp cumin, a healthy sprinkling of House Seasoning & the minced onion & garlic.
  3. Let it simmer until the chicken is cooked. (you just made your own broth!)
  4. Remove chicken from the broth & set aside.
  5. Using a large bowl as a catch basin, pour your stock through a strainer to remove any fat and other undesirables from your broth.
  6. Pour your broth back into the stock pot and bring back to a boil.
  7. Add the beans, cilantro, the remaining 2 tsp of cumin.
  8. Shred your chicken & add back to the soup.
  9. If you need to, dice your tomatillos and chiles. Add them to the soup. (I used my food chopper to mince them finely.)
  10. Also add the salsa.
  11. Let it simmer 30-45 minutes.

Serve with Fritos or tortilla chips, sour cream, and the rest of the salsa.

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