Chilly weather? Chili time!

January 24, 2011 at 4:35 pm Leave a comment

One of our members mentioned eating chili and watching snow fall on our Facebook page today, and it really got me in the mood for chili!  Unfortunately, I’m allergic to chili powder.

Lucky for me, I was browsing the Corn Corps blogged today, and lo-and-behold – a delicious white chicken chili recipe using cumin instead of chili powder!  If you’re dealing with sub-zero temperatures and your 17th snow day, maybe it’s a good time to curl up with a bowl!

From Corn Corps:

Brrrr … 70 percent of our nation  has seen snow this month!  I can’t think of a better time to celebrate National Soup Month with some warm and toasty, hearty soups.  Join us on Thursdays in January for more recipes!

Today’s fact: Did you know that soup originated as the first “fast food”?  In ancient Greece, it was sold on the street using lentils, beans and peas as the chief ingredients.

Today’s tip: For an easy treat when making stews, take a stack of tortillas and cut into long thin pieces.  Add to the stew during the last 15 minutes of cooking.  Corn tortillas are lower in fat that flour tortillas.

Today’s recipe: White Chicken Chili

soup chili chicken

This is a soup that works well both on the stovetop or in the crock pot on low for 6-8 hours.  A very hearty meal that will warm you up AND fill you up!

Ingredients:

2 TBLS Vegetable Oil
6 6oz boneless, skinless chicken breasts – cut into bite size chunks
Salt and Pepper
1 medium yellow or white onion
5 garlic cloves, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 TBLS ground coriander
2 TBLS ground cumin
1 cup of mild or hot tomatillo, green salsa
4 cups of chicken stock or broth
2 cans (15 oz) cannellini or Great Northern white beans
1 handful fresh cilantro, chopped
1 handful fresh parsley, chopped
Juice of one lime
Shredded Monterey Jack or Pepper Jack cheese
White Rice (optional)
Chipotle Tabasco Sauce (optional)

Directions:

1. Heat medium soup pot over medium-high heat with the vegetable oil.
2. Add the chicken to the hot oil and season liberally with salt and pepper.
3. Cook 2 or 3 minutes, stirring frequently.
4. Add the onion, garlic, jalapeno, cumin, coriander and cook for 3 or 4 minutes.
5. Continue to stir.
6. Add the tomatillo salsa, Tabasco sauce and the chicken stock.
7. Bring the chili up to a simmer and add half of the beans.
8. With a fork, thoroughly mash the other half and then add to the chili.  This will help thicken the chili.
9. Add rice for added thickness if desired.
10. Simmer the chili for 10 minutes, remove from heat and add the cilantro, parsley and lime juice.

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