comfort food

White Chicken Chili Recipe: It’s Not Complicated

by liz · Feb 2, 2018

This past Valentine’s Day, we decided to have a chili cook-off. It seemed like a much better idea for this romance holiday on a cold winter night, especially with our particular relationship statuses; “it’s complicated” seems to be most popular in our group’s social media circles.

This White Chicken Chili recipe was my submission. I love it for its creaminess, the spicy cumin taste (I actually added a bit more cumin than in the recipe) and the boost of greens with the Spinach. I also added a little cheese on top, and some folks also topped theirs with raw onions and sour cream. Wine pairing note: this soup goes great with Chardonnay.

I’m not sure if my chili won the cook-off, but it was the first pot to be emptied! It took the chill out of a cold night and it warmed our bellies and our hearts. And it’s not complicated.

White Chicken Chili Recipe, from Meals.com

Ingredients for 8 servings:

1 tablespoon vegetable oil
1 1/2 pounds boneless, skinless chicken breast tenders
1 medium onion, chopped
1 clove garlic, chopped
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 to 1 1/2 cups mild salsa verde
1 can (15 ounces) cannellini beans, drained
1 can (15 ounces) pinto beans, drained
1 cup water
1/2 cup loose-pack frozen corn
1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
1 cup fresh spinach leaves
Baked tortilla chips and light sour cream for serving (optional)

Directions:

HEAT oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer chicken to plate; cover.

ADD onion to same saucepan. Cook, stirring occasionally, until translucent. Add garlic; cook for 30 seconds. Stir in cumin and coriander; cook for 30 seconds. Stir in salsa verde, cannellini beans, pinto beans, water and corn. Cook for about 10 minutes or until hot.

CUT or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate. Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Serve topped with crumbled tortilla chips and dollop of sour cream.

White Chicken Chili Recipe

Author: Meals.com

Recipe type: Entree

Serves: 8

Try this delicious low-fat version of white chicken chili!

Ingredients

1 tablespoon vegetable oil
1½ pounds boneless, skinless chicken breast tenders
1 medium onion, chopped
1 clove garlic, chopped
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 to 1½ cups mild salsa verde
1 can (15 ounces) cannellini beans, drained
1 can (15 ounces) pinto beans, drained
1 cup water
½ cup loose-pack frozen corn
1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
1 cup fresh spinach leaves
Baked tortilla chips and light sour cream for serving (optional)

Instructions

HEAT oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer chicken to plate; cover.
ADD onion to same saucepan. Cook, stirring occasionally, until translucent. Add garlic; cook for 30 seconds. Stir in cumin and coriander; cook for 30 seconds. Stir in salsa verde, cannellini beans, pinto beans, water and corn. Cook for about 10 minutes or until hot.
CUT or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate. Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Serve topped with crumbled tortilla chips and dollop of sour cream.

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Quick & Easy Dinners: Cheese & Chicken Enchiladas

by liz · Apr 29, 2013

Enchiladas mean different things to different people. To some, they mean spicy chicken or pork, topped with red chile sauce. To others, they’re tangy green chile sauce with cheese. Still others add sour cream or cream cheese, potatoes, peanuts or almonds. And to purists, enchiladas mean simple tortillas heated on a stove-top one-by-one, dipped in chile sauce, then folded once and topped with cheese and onion.

This Cheese & Chicken Enchiladas recipe means quick, easy and scrumptious. I made them with my new boyfriend and my dad — they’ve cumulatively eaten a lot of enchiladas — and it was agreed these enchiladas were delicious (better the next day and even more so with a fried egg on top for breakfast). And don’t forget flexible! This recipe features chicken, cheddar cheese, tomato salsa and cream cheese, but make a few changes and you can please even your pickiest friends and family members. Just use any variety of salsa or enchilada sauce you like (I used tomato-raspberry-chipotle salsa; the sweet/spicy combination was addictive!) and substitute different cheeses like smoked Gouda, sharp white cheddar or queso fresco. You can also use Greek yogurt or sour cream in place of cream cheese.

Find out what enchiladas mean to you.

Cheese & Chicken Enchiladas

Ingredients for 4 servings:

Nonstick cooking spray
1 small onion, chopped
1 1/2 cups cooked, shredded chicken breast meat
3/4 cup (3 ounces) shredded cheddar cheese, divided
1 1/2 cups (12-ounce bottle) chunky salsa, divided
1/2 of an 8-ounce package reduced-fat cream cheese
8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas

Directions:

PREHEAT oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender.

Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted as shown above.

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish as shown above.

Drizzle with remaining salsa. Sprinkle with remaining cheddar cheese (as shown with queso fresco above); cover. Bake for 15 minutes or until heated through and cheese on top is melted.

I served mine with fresh cilantro (shown above), a dry rosé wine, and a green salad. Salud!

Pumpkin Post: Spiderweb Pumpkin Curry Soup

by liz · Oct 24, 2012

Spiderweb Pumpkin Curry Soup Recipe — Photo by Meals.com

I love soup. I eat soup for lunch almost every day, and I’m not ashamed to admit it. There’s something so satisfying in this steaming bowl of broth, cooked vegetables, meats and just plain nourishment for the soul. Especially when it’s cold or rainy outside (or over-air-conditioned inside) and the soup has been cooking all day.

This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it’s low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.

And check out these chili recipes:

Pumpkin Chili Mexicana

White Chicken Chili

Spiderweb Pumpkin Curry Soup – pictured at the top of the post

Ingredients for 4 Servings:

1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 1/2 teaspoons curry powder
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups water
2 to 3 Chicken Flavor Bouillon Cubes
1 can (15 ounces) Pumpkin purée
1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
1/4 cup light sour cream

Directions:

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.

PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.

PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

Spiderweb Pumpkin Curry Soup

Author: Meals.com

Recipe type: Appetiser

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4 servings

This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it's low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1½ teaspoons curry powder
⅛ to ¼ teaspoon ground coriander
⅛ teaspoon crushed red pepper
3 cups water
2 to 3 Chicken Flavor Bouillon Cubes
1 can (15 ounces) Pumpkin puree
1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
¼ cup light sour cream

Instructions

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.
TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.
PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.
PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

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