Tuesday, January 25, 2011

White Chicken Chili

When I'm having a good week - you know the kind: you're on top of the household chores, you're getting all your errands done, and you're planning your weekly meals BEFORE you go grocery shopping....Well, when I am having one of those weeks, I usually make at least one soup or stew.

At least a couple nights a week, when I have yoga, or Rafe stays late at the library, we eat dinner at different times and its good to have something we can just warm up when we're hungry.

I saw this recipe on Bianca's blog, and knowing mine and Rafe's love of all things Mexican flavored, I knew we'd have to try it! 

I started by cubing the chicken,
Chopping onions and garlic,
And got my other ingredients ready.....This couldn't have been easier!
I started by cooking the chicken with the onions and garlic in my dutch oven.
While I was doing this - Rafe remembered that we had a poblano pepper hanging out in our fridge...so we decided to chop it up and sub it in for one of the cans of green chilies.
We added it to the pan, just to cook it through slightly, and followed with the chicken broth, beans, and one can of green chilies.
After the mixture simmered, we shut off the heat, and added the half and half and subbed 6oz Greek yogurt for the sour cream.  I stirred the soup until it was evenly mixed.  We garnished the soup with fresh cilantro, cheddar cheese, and avocado.

Creamy White Chicken Chili
- 1 lb boneless skinless chicken breast, cubed
- 1 medium onion, small diced
- 1 T vegetable oil
- 2 cans cannelini beans
- 14.5 ounces chicken broth
- 1 4-ounce cans chopped green chilies 
- 1/2 poblano pepper, chopped (if you can't find a poblano just double the chilies)
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp cayenne
- 2 garlic cloves, minced
- 1/2 cup half & half
- 6 ounce fat free plain greek yogurt

Heat the oil on medium heat and add the chicken and onions.  Cook until the onion is translucent, and the chicken is cooked through.  Add the garlic and poblano and give it another couple minutes.

 Add the chicken broth, beans, chilies, salt, cumin, oregano and cayenne. Bring to a boil, then simmer for 30 minutes.

Turn off the heat, add the half and half and Greek yogurt.  Garnish with cheese, chips, avocado and/or cilantro.



We got a couple dinners out of this recipe.  We really enjoyed the way the creamy soup tempered the heat of the chilies and cayenne.

Thanks Bianca!!!!


What's your favorite 'reheat' meal.  Links appreciated :)

12 comments:

  1. Most things for me during the winter become reheat meals :P I love any kind of thick and hearty soup.

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  2. This looks delicious, and I love Bianca's blog! My most recent favorite reheat meal?
    http://traveleatlove.com/2011/01/bringing-the-indian-restaurant-home/

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  3. I actually made this on friday night! And I still have about one more bowl of leftovers. It is SO amazingly good. Similar looking post from me coming soon! ;)

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  4. I definitely love soups, lasagna, stir-fry and chili as wonderful reheat meals!

    http://funandfearlessinbeantown.blogspot.com/2010/12/smoked-chipotle-chicken-soup.html

    http://funandfearlessinbeantown.blogspot.com/2010/10/kitchen-sink-spicy-vegetable-soup.html

    http://funandfearlessinbeantown.blogspot.com/2010/05/rustic-slow-cooker-tomato-lentil-and.html

    http://funandfearlessinbeantown.blogspot.com/2010/11/beef-and-bean-chili.html

    http://funandfearlessinbeantown.blogspot.com/2011/01/spicy-pork-stir-fry.html

    http://funandfearlessinbeantown.blogspot.com/2010/04/turkey-and-spinach-lasagna.html

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  5. oooh! I saw this on Bianca's blog and have been wanting to make it since (plain, old red chili gets a little mundane sometimes!)

    Recently I've enjoyed reheating my Afghani-inspired chickpeas and squash. So yummy! http://acambridgestory.com/post/2841902172/afghani-inspired-chickpeas-and-squash

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  6. Aww I'm glad you liked it!! Adding poblano peppers is genius, I will do that soon! Someone asked me about subbing Greek yogurt for sour cream and I thought it might curdle, but yours obviously didn't so now I know it's possible!

    Oh and I made this again last week too :)

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  7. That looks great! I've never seen a white chili before.

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  8. I love that you, Daisy, and Bianca all made this chili! If my "roommate" would eat it, I'd probably make it too. I love having soups and stews on hand to warm up whenever we're hungry too.

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  9. That looks beautiful!! And sounds absolutely perfect for a night like tonight :)

    Sues

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  10. ooh, i love a good white chicken chili :) i just posted a bunch of meals that worked well freezing... they're linked in the recap here: http://tri2cook.blogspot.com/2011/01/project-baby-food.html

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  11. This looks so good! I love the texture of it, so good for chilly winter nights!

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  12. I didn't know there was such thing as white chicken chili, how cool! Once again, the food just looks amazing.

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