I’m a bit behind this week after my weekend in Illinois, sorry! This week I made White Chicken Chili, the 4th entry into the Prevention Chili Contest! I’m almost embarrassed to admit that I’ve never had, much less made, white chicken chili despite all the raves. My loss…yum! 😀
1 Tbsp extra virgin olive oil
1 cup chopped onion, about 1 medium
4 cloves garlic, minced
1 Tbsp ground cumin
1 Tbsp dried oregano
1 Tbsp dried coriander
2 (4 oz) cans chopped green chiles
3 cans Northern beans, drained but not rinsed
3 cups reduced sodium chicken stock
2-3 cups chopped, skinless rotisserie chicken (I used 1 lb boneless skinless chicken breasts, cooked & shredded)
1 Tbsp jalapeno hot sauce (such as Tobasco), plus more if desired
Kosher salt and freshly cracked black pepper, to taste
Cilantro, chopped, for garnish
8 Tbsp 2% plain Greek yogurt, for garnish (1 Tbsp per serving)
1 lime, cut into wedges, for garnish (1 wedge per serving)
Heat oil in a large dutch oven over medium-high heat. Add the onion and saute until softened, about 5 minutes. Add in the garlic and saute for 30 seconds. Add in the cumin, oregano, coriander, and green chiles. Saute for 30 seconds.
Add beans and chicken stock to pot, bring to a boil. Add in the chicken and hot sauce. Reduce stove heat to low, cover pot, and simmer for 1 1/2 hours.
Season to taste with salt and pepper, as well as extra hot sauce if desired.
Serve with fresh cilantro, Greek yogurt, and a squeeze of lime juice. Serves 8.
Nutrition Information (per serving): 213 calories; 3.3 g. fat; 43 mg. sodium; 812 mg. sodium*; 28.8 g. carbohydrate; 1.5 g. sugar; 8.6 g. fiber; 22 g. protein
*Beans are drained, so the sodium content is less than it calculated to…I just don’t know how much less.
Result: YUMMM-EEE!! Mr. P and I both give this a huge thumbs up! Again, a very unique and non-traditional chili recipe…but a winner! I was surprised how such simple ingredients combined for such a flavorful result! I have a feeling my mom is going to make this recipe because it’s 1) very easy, 2) very healthy, and 3) contains Northern beans. Mom, am I right?! 🙂 I am very glad to no longer be living life without having tried White Chicken Chili…DELICIOUS!
And if White Chicken Chili wasn’t enough deliciousness for one post, here’s a perfect fall bread that I’ve been enjoying for breakfast!
3/4 cup white sugar
3/4 cup orange juice
1/4 cup oil
zest of one orange
1 tsp vanilla
1 1/2 cups fresh cranberries, coarsely chopped (I used frozen)
1/2 cup walnuts or pecans (divided) (I used walnuts)
Preheat oven to 350° F. Grease a 9×5 loaf pan.
In a large bowl, sift together dry ingredients: flour through salt. Set aside.
In another bowl, mix together wet ingredients: egg through vanilla, until combined. Add dry ingredients to wet.
Fold in cranberries and half the nuts. Pour batter in the prepared pan. Top with remaining nuts. Bake in preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan on a wire rack for 10 minutes. Invert and remove from pan, allow to cool completely before slicing. Yield: 8 large slices.
Nutrition Information (per slice): 321 calories; 13.5 g. fat; 27 mg. cholesterol; 306 mg. sodium; 47.9 g. carbohydrate; 22 g. sugar; 4.1 g. fiber; 6.6 g. protein
Result: This recipe is filling and delicious. I love the tart of the cranberries and the crunch of the walnuts, with a hint of sweet. Mr. P liked this bread, but he seems to be on a pumpkin kick lately himself and says he preferred last week’s pumpkin bread. But, nonetheless, a thumbs up from the both of us!
Question: Do you prefer white or dark poultry meat?
I ask because Pioneer Woman’s White Chili recipe calls for the dark meat because she prefers it, but I MUCH prefer white meat.
P.S. Lily is doing well…thanks for all the thought & prayers for our baby girl!
Lots of love,