White Chicken Chili

White Chicken Chili-bowl of chili

Recipe courtesy of Taste of Home

September has arrived and the weather will be cooling off before we know it.  When the temperatures drop, we eat lots of soup at this house.  The great thing about soup is that it’s a whole meal in one pot.  Also, many soup recipes can be cooked in the crock pot, leaving you free to do household chores, go to work, or my favorite… watch sports.

If your family likes to eat lots of soup, do yourself a favor and buy some actual soup spoons.  You will notice a difference when eating with a real soup spoon, rather than a large tablespoon.  The soup spoon is shallower and has a wider bowl.  This allows the soup to cool faster, but also places it back further on your tongue allowing more and different taste buds to be bombarded with flavor as you eat.  Enjoy!

Ingredients

1 pound boneless, skinless, chicken breasts, chopped

1 medium onion, chopped

1 Tablespoon olive oil

2 cloves garlic, minced

2-14 oz. cans chicken broth (or 1-32 oz. box)

1-4 oz. can chopped chilies

2 teaspoons cumin

2 teaspoons oregano

1 1/2 teaspoons cayenne

chipotle seasoning (optional, it gives the chili a nice smoky flavor)

3-14 oz. cans white beans, (Navy beans, Great Northern beans, Cannellini beans)drained and divided

1 cup Monterey Jack cheese, shredded (I used C0-Jack)

jalapenos, chopped (optional)

 

Directions

  1. In a Dutch oven, over medium heat, cook chicken and onion in olive oil until lightly browned.  Add garlic, cook 1 minute.

White Chicken Chili-onions and chicken

2. You’ll notice that there are quite a few browned bits in the bottom of my Dutch oven, that’s good because there is a lot of flavor in that browned mix.  Slowly add about half of the broth and work the browned goodies loose from the bottom of the pan.

3. Stir in the rest of the broth, chilies, cumin, oregano, cayenne, and optional chipotle seasoning.

White Chicken Chili-broth

4. With a potato masher, mash one can of beans until smooth.

White Chicken Chili-mashed beans

5. Add all the beans to the Dutch oven (smooth and whole).  At this point you can finish cooking the chili on top of the stove, or in the oven:

If cooking on top of the stove, bring to a boil, then reduce heat to low.  Simmer the chili for 20-30 minutes, or until the chicken is cooked and the onions are tender.

If cooking in the oven, set the temperature to 170° F-190° F (crock-pot setting) and cook for about 4 hours.

6. Top each serving of chili with cheese and optional chopped jalapenos.

White Chicken Chili-bowl of chili

Jerri’s Chicken Salad

Jerris-Chicken-Salad-on-plate

Recipe courtesy of Jerri Parker

My sister Jerri is a great cook; She can walk through a kitchen, grab random stuff along the way from the fridge and pantry, and put it together almost effortlessly into a wonderful meal (she’s also a great pie baker).  I called her today and this is what she was making for dinner.  It didn’t occur to me to add grapes and nuts to chicken salad, but Mark loves it.  I like to use sandwich pocket bread for this salad.  I place lettuce leaves inside the bread to act as a barrier against the moist chicken salad, and also to give the sandwich more crunch. My sister also suggests that it can be served with crackers and celery sticks in place of the bread.  Either way, this is a nice variation on an old classic and a wonderful meal to serve when you’re trying to beat the heat.  Enjoy!

Jerris-Chicken-Salad-grapes

Ingredients

4 chicken breasts, cooked, cooled and cubed or torn into bite-sized pieces

25 grapes, either green or red (must be seedless), cut in half

1/3 cup nuts (pecans or walnuts work the best), chopped

2 Tablespoons onion, diced

celery seed, to taste (1 used 5 good shakes)

salt and pepper

slightly less than 1/2 cup mayo or Miracle Whip

2 Tablespoons mustard

hard-boiled eggs, diced (optional)

 

Directions

Jerris-Chicken-Salad-ingredients

1. Shred or chop the chicken and place in a large bowl.  Add the grapes, nuts, onion and celery seed, and diced hard-boiled eggs.  Look at your combination in the bowl…does it need more of anything?

Jerris-Chicken-Salad-salad-without-mayo

2. After you are happy with the quantities of your ingredients, add enough mayo to hold it all together and a little dab of mustard to give it some zing.  Salt and pepper it to your taste and serve in pocket bread, or in a bowl with crackers and some celery sticks.

Jerris-Chicken-Salad-on-plate