Thursday, September 3, 2015

White Chicken Chili

I've been contemplating whether to just quit the whole blogging, or continue on, even if I post once a month...at least it's better than none at all. I've invested five years into food blogging. so I'm not gonna stop now! I've been using my smart phone to take quick photos of everyday 'life' and I must say it's a lot more convenient than lugging around your digital camera although, today I decided to get my camera out for this 'brainstorming' quick idea of making chili...not just any chili with the beef, I decided to use white chicken breasts...no big deal just leftover rotisserie chicken from my local Publix supermarket.

What a fun way to welcome September, and fall season just around the 'corner' to come up with all these beautiful and vivid falls colors, and hardy 'stick to your bones' goodness with a bowl of warm chili with chicken which is so much lighter than beef. Instead of making it in the slow cooker (crockpot) I just didn't want to wait for it to cook for 6 hours...although, I did cook the dark red kidney beans, and the Great Northern beans ahead of time separately, and added the shredded chicken at the end of cooking time.
 Let me tell you, this amazing chili with is such a $ stretcher...a real 'thrift' bargain, you can feed an 'army' with it and they will love it and thank you for it, and you can 'pat' yourself in the back that you have a winning recipe idea on your hand. Also, you most likely have most of these ingredients in your cupboard and in your fridge. As for the spices, they are also very basic as well. You can make this as hot, medium, or mild if young children are eating it. Since I'm such a Pinterest 'geek' I actually did find this recipe on Pinterest by a well know food blogger, so I will post her recipe and my adaptation of how I made it!


    { Crockpot} White Chicken Chili
My adaptation in BLUE
serves: 8-10

  • 1 large yellow onion, chopped
  • 1 can (15-ounces) low sodium Great Northern Beans, drained and rinsed well
  • 2 cups dry cooked Great Northern Beans+ ( save1 cup of the liquid it was cooked in)
  • 1 can (15-ounces) low sodium Red Kidney Beans, drained and rinsed well
  • 2 cups dry cooked dark Red Kidney Beans + (save 1 cup of the liquid it was cooked in)
  • 2 cans (10-ounces each) diced tomatoes with green chilies
  • 1-28 oz can diced tomatoes (drain liquid and save in a measuring cup)
  • 1 can (15-ounces) sweet corn kernels
  • I used 2 fresh leftover cooked corn (shaved off the kernels to add at the end)
  • ¼-teaspoon chili powder
  • 1 teaspoon chili powder
  • ¼-teaspoon ground cumin
  • 1/2 teaspoon ground cumin
  • ¼-teaspoon garlic powder
  • 1/2 teaspoon dry granule garlic and parsley
  • ⅛-teaspoon paprika
  • 1 teaspoon Hungarian sweet paprika
  • salt and fresh ground pepper, to taste
  • 1 cup low-sodium chicken broth
  • 2 cups of the liquid from the beans it was cooked in
  • 1 tablespoon extra virgin olive oil
  • 1 bottle (12-ounces) beer
  • 1 bottle Samuel Adams beer
  • 4 chicken breast halves
  • whole breast of a store bought rotisserie chicken taken off the bone
  • 1 avocado, diced, for garnish
  • shredded cheddar cheese, for garnish
  • sour cream, optional
Instructions
  1. Place the chopped onions, beans, tomatoes, and corn in the crock pot.
  2. 1-1lb. bag of dry Great Northern Beans soaked for 2 hrs. after bringing it to a boil (in a large pot covering it with water) adding 2 bay leaves, 1 half onion, salt and pepper. Do the same with the red Kidney Beans. Simmer beans on low heat till almost tender to the 'al dente' about 1 hr.
  1. Stir in chili powder, cumin, garlic powder, paprika, salt and pepper.
  2. Add both beans with their liquid to a 'Dutch oven' (heavy duty large pot) the drained diced tomatoes, add the spices, and the beer. Cook for an additional 1 hr. on med- low uncovered.
  3. Add chicken broth and beer.
  4. Place chicken breasts on top.
  5. Cover and cook for 3.5 to 4 hours ON HIGH, or until chicken is thoroughly cooked. Or cook
  6. on LOW for 5 to 6 hours, or until chicken is done.
  7. Shred the deboned chicken breast, and add it to the pot, along with the corn kernels. Add the olive oil. Add 1/4 cup of flour to the reserved tomato juice, which is about 1/2 cup, whisking it till a smooth paste, and add it to the pot with all the ingredients. Simmer for an additional 25 minutes
  8. Remove chicken breasts from the pot and place on a cutting board; let cool for a few minutes.
  9. Shred chicken and stir it back into the pot; cover and continue to cook for 15 minutes.
  10. Ladle chili into bowls and garnish with avocado, shredded cheddar cheese and sour cream.
  11. Serve.
Notes
RECIPE SOURCE: DIETHOOD
Nutrition Information
Serving size: 486 grams (17-ounces) Calories: 345 Fat: 5.3 




















 

24 comments:

  1. Hi Elizabeth, nice to see you post again! Your chili looks very yummy! I hope you are doing well. Have a lovely rest of your weekend.

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    1. Hi Penny, thank you for your kind comment, it's really nice to be back...I am doing well, and trying to balance my time to be posting and commenting more often now that I have more time!

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  2. Elizabeth, you have been terribly missed. I think it's more than okay to post when you have time to spare. Your chili looks terrific!

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    1. Thank you Angie, I have also missed you as well. I will try to make more time visiting and commenting, I've not even checked my own blog for weeks now, but will keep up the pace!

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  3. There you are! Time for a chat... no? What a sunny and fresh version on chili Elisabeth!

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    1. Zsuzsa, I just noticed your previous comments as well, and will get back with you to catch up on things...so glad to see that you are also around and blogging again!

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  4. Elizabeth , good to see you , don't leave , you will be sadly missed , I took 6 weeks off , it do a body good .
    Love the chili with chicken , deliciously good . Have a great day :)

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    1. Hi Nee, I see so many bloggers just abandoning their blog and I don't want to be one of them...happy to be back, and thanks for your kind comments!

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  5. I cant wait to try this wow does it ever look sensational!!!

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    1. Thank you, Claudia...it feels like 'the old days' of food blogging to hear from you again!

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  6. It looks wonderful :) Loving the addition of beer and rotisserie chicken too! And yes keep on blogging, I'd miss you if you weren't and I'm still around doing my thing ;)

    http://www.asplashofvanilla.com/

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    1. Thank you, Emma! You got to comment on my blog first, I wanted to visit and comment to yours which I will now, after 5 years of keeping in touch...no way am I going to quit blogging now!

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  7. Elisabeth, that's the most colorful chili I have ever seen! I bet it is very delicious too. Please, don't stop blogging. Update as and when you can. No pressure!

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    1. Hi Phong Hong, thank you for your kind comment, re: blogging and my chili. I certainly do want to continue to blog, and also stay in touch with you and I will certainly update you on things!

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  8. Your chili looks terrific, Lizzie! Perfect game day food, though we're having a brief heat wave---maybe I can usher in football season with some chili in a week or two. I'm so glad I'll be seeing more of you and your blog. xoxo

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    1. Hi Lizzy, thank you for your kind comment..it's been such a long time visiting and commenting, but slowly coming around! Will come over to visit you on your beautiful blog; I missed you! xoxo

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  9. Hi Elisabeth, your chili is very colorful and looks delicious!!! I like the addition of chicken! I certainly hope you'll keep on posting...Have a great weekend, XOXO

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  10. That looks delicious! I wrestle with blogging as well but I've still managed to keep it up here and there. I will definitely have to try this recipe.

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  11. It has been a while since I made chili. This looks so good!!

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  12. It looks beautiful and tasty! Thank you so much for sharing. :)

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  13. Hi Elisabeth, very appetizing colourful dish. I love the kidney beans too. This is a great for light lunch.
    After putting in 5 years effort, it's a waste to stop blogging. Post once a month to keep in touch is also good enough rather than abandon your blog. It's time consuming to do postings, reply comments, visiting but this is also one way to keep our brain active. So keep it up, we all love you as a sister.

    I also slow down in posting but try to keep at at least once a month. :)
    Happy blogging. with hugs and lots of love to you.
    Amelia

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  14. Merry Christmas Elisabeth!!! Hope all is well in your little corner of the world:) Louise

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Your visits and comments are greatly appreciated. It really makes me happy to have you stop by. Will do my best to comment back. Thank you and take care! xo