White Bean Chicken Chili

I’ve never made white bean chili, but I’ve tasted a few variations. The weather is cold and windy, and it seemed like a good time for a new recipe. This one comes together pretty fast. It is based on several recipes I found and the ingredients I had on hand. We all thought it was pretty good and will make it again.

White Bean Chicken Chili

Ingredients

  • 2 Tbsp. Extra Virgin Olive Oil

    white bean chili

    White Bean Chicken Chili

  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • 2 tsp. dried oregano
  • 1 Tbsp. cumin
  • 1 tsp. cayenne pepper
  • 1 – 32 oz. box chicken stock (4 cups)
  • 1 cup water
  • 3-4 cups cooked chicken, diced (preferably the white meat)
  • 5 cans Great Northern Beans, drained and rinsed
  • 1/3 cup fresh cilantro, chopped
  • 1 cup shredded cheese – Monterey Jack, white Cheddar, Pepper Jack. May also use sour cream instead.
Put it Together:
  1. Heat olive oil in large pot. Add onions and garlic. Sauté until slightly cooked – 3-5 minutes.
  2. Add oregano, cumin, cayenne pepper and mix thoroughly.
  3. Add broth, water, and chicken. Cook a few minutes until slow boil.
  4. Remove 1-2 cups liquid and pure two cans of drained, rinsed beans with an immersion blender or food processor. Add to soup.
  5. Add remaining 3 cans rinsed, drained beans and cook mixture 30 minutes or so to blend flavors.
  6. Stir in cilantro.
  7. Serve and top with cheese or sour cream.
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Chicken Wild Rice Soup

I love soups of all kinds, and this winter weather makes me want a bowl of soup even more.  Today we are in a “blizzard warning,” so figured some comfort food was in order. There are a lot of variations on Chicken Wild Rice Soup, so I took one a few years ago and made it mine. I believe I picked up the original from my Cooking Light magazine. The ingredient list may seem long, but it really doesn’t take a lot to put this soup together.

Chicken Wild Rice Soup

Chicken Wild Rice Soup

Ingredients

  • 1.5 – 2 cups cooked Wild Rice, cooked according to package instructions & drained – amount depends on thickness desired.
  • 1.5 Tbsp. Olive Oil
  • 1.5 cups onions, chopped
  • 1 cup carrots, chopped, diced, or sliced
  • 1 cup celery, sliced
  • 1 (8 oz.) package mushrooms, sliced
  • 4 cloves garlic, minced
  • 4 cups chicken broth, low sodium
  • Additional water if needing to thin soup
  • 3 Tbsp. dry sherry (optional or sub a dry white wine at 1/2 cup)
  • 1 (12 oz) can evaporated milk (I’ve substituted 2% milk with good results)
  • 1/3 cup flour
  • 1.5 tsp. thyme
  • 3/4 tsp tarragon
  • 3 cups roasted chicken, cut into small pieces or shredded
  • 1/3 cup parsley, minced

Directions

  1. Heat olive oil in soup pot over medium-high heat.
  2. Sauté the onions, carrots, celery, garlic, mushrooms until tender (6-8 minutes)
  3. Add the thyme and tarragon. Sprinkle the flour over the vegetables and cook an additional minute, stirring constantly.
  4. Add the broth, water, sherry, and milk. Bring mixture to a low boil, and cook 2o minutes over medium heat, stirring frequently.
  5. Add chicken and wild rice. Bring to boil and cook an additional 5-10 minutes.
  6. Add parsley and cook and additional minute or two.
  7. Season with salt and pepper as desired.
  8. Serve and enjoy. This feeds 4 of us with rarely any leftovers (we have more than one bowl).