Happy Monday everyone!
I hope you all had a productive weekend–cause we all know it probably wasn’t too restful with Christmas right around the corner! For the first time in months, I actually didn’t bring home any extra work to get done on Sunday, but between cooking + shopping + crafting + eating + writing, it still seemed like there wasn’t much downtime. I did manage to get in a showing of one of my fav holiday movies, Love Actually, last night which was a nice little treat.
My Christmas shopping is pretty much wrapped up, although for the first time ever, I think I had a packaged stolen from my front porch. I thought it was kinda funny that it hadn’t arrived yet, so I did a little investigating (aka opening my e-mail and clicking on the tracking number) and realized that it was supposedly delivered Monday, November 26th… Luckily, the package contents were only worth $10, but it was still part of a gift, so I was pretty bummed. I’m still holding out that there was just a mix-up somewhere because I hate to think that someone would actually do something like that.
Anyway, you guys know how much I love making chili in my household. We pretty much make it every other week during the fall + winter, but somehow, I’ve never made classic chili’s sister: white bean and chicken chili. A few of my favorite bloggers like Jenna over at Eat, Live, Run and the master herself, PW, have made versions that I’ve drooled over the past few years, so I figured it was my turn to step up to the plate and branch out from my usual vegetarian, bean-centric staple.
I actually managed to pull this soup together on a weeknight (+ my fav cornbread and kale salad, no less!) which considering my track record lately, surprised me to no end, since spending more than about 20 minutes in the kitchen after work has been my standard lately. Still, the hands on time for the soup, plus all of the sides, was probably only like 45 minutes, and with a nice glass of wine to keep my rumbling tummy happy, I was able to eat this creamy, yet still spicy and bean-y version of chili in no time at all.
White Bean & Chicken Chili
2 breasts chicken, chopped
140z low sodium chicken broth
2 cans white beans
1 onion, chopped
2 cloves garlic, chopped
2 jalapenos, chopped
4oz diced green chilis
1 cup fresh or frozen corn kernels
1 dried chili, chopped
1 cup milk
2 tablespoons corn starch
1/2 cup pepper jack cheese + more for topping
1/2 lime, juiced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt, to taste
pepper, to taste
cilantro, for garnish
avocado, for garnish
Heat olive oil in a cast iron soup pot. Add onions, garlic, green chilis, jalapenos, and corn, stirring until the onions become translucent.
Add the broth and bring to a boil. Then, reduce soup to a simmer and add chicken, beans, and dried chili.
Let the soup cook for at least 1 hour, checking and adjusting water/broth levels as needed.
In a small bowl, combine the milk and corn starch, and just before serving, add to the soup along with the pepper jack cheese,
lime juice, cumin, cayenne, salt, and pepper, and stir well.
Garnish with cilantro, avocado, and a little more pepper jack cheese, and enjoy!
Time: 80 minutes