White Chicken Chili

Last night's dinner was DELICIOUS! White Chicken Chili! Keith and I both loved it and as the weather gets cooler this will be on our dinner table a lot over the coming months! Enjoy this recipe!!

WHITE CHICKEN CHILI

1 pound bag great white northern beans
6-8 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon oil
2 (4 ounce) cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
salt, to taste
4 cups diced cooked chicken breasts (about 2 pounds)

Soak beans overnight (or at least 4 hours prior to cooking)

Combine beans, 6 cups of chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer, uncovered, for 3-4 hours or until beans are soft. Add more chicken broth as necessary.

In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add the cooked chicken to the pot and continue to simmer for 1 hour.

Serve topped with your favorite add-ins: cheese, tomatoes, avocados, sour cream, crush tortilla chips, etc....

Serves 8 (1.5 cup servings)
Nutritional Information (without additional toppings): 245.3 Calories; 2.8g Fat (0.4g saturated fat); 55.0mg Cholesterol; 939.2mg Sodium; 7.2g Fiber; 0.8g Sugar; 31.7 Protein

Happy Halloween!

Happy Halloween everyone! Here is a great recipe for Pumpkin Soup! This would be a great pre trick-or-treat meal for tonight!

Hints:

1. This soup freezes well and won't change consistency when thawed! (gotta love that)

2. For a lighter you can always substitute Half and Half for the heavy cream. (but the nutritional information below is calculated using heavy cream.)

3. Remember to use pure canned pumpkin NOT pumpkin pie filling!

PUMPKIN SOUP

6 cups chicken stock

1 1/2 teaspoons salt

4 cups pumpkin puree (I used canned pumpkin)

1 teaspoon chopped fresh parsley

1 cup onion, chopped

1/2 teaspoon chopped fresh thyme

1 clove garlic, minced

1/2 cup heavy whipping cream

5 whole black peppercorns

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup in small batches in a food processor or blender. (about 1 cup at a time)

Return to pan and bring to boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into bowls and garnish with fresh parsley.

Serves 9

NI: 93.2 Calories; 5.4g Fat (3.2g saturated fat); 18.1mg Cholesterol; 725.9mg Sodium; 11.0g Carbohydrates; 3.5g Fiber; 3.7g Sugar; 2.1g Protein

Football Food

Football, Fall, and CHILI! The most natural combination! Here is a healthy chili that Keith and I love!

TURKEY & BROWN RICE CHILI

1 lb ground turkey breast
1 cup onion (chopped)
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can pinto beans in chili sauce
1 (4 ounce) can green chilies (chopped)
2 tablespoon sugar
4 teaspoons chili powder
2 teaspoon ground cumin
1 teaspoon salt
2 cups cooked brown rice

Brown turkey and onion about 5 mins on till no longer pink. Mix all ingredients except rice in slow cooker. Cover and cook on low for 8 to 10 hrs or high 4 to 5 hours. Stir in rice cover and cook on high about 15 mins longer. Now DIG IN!!!

Serves: 6
202 CALORIES; 1.4g FAT (0.3g saturated fat); 35mg CHOLESTEROL; 531mg SODIUM; 31.1g CARBOHYDRATE; 4.1g FIBER; 9.4g SUGAR; 17.4g PROTEIN

Is it really THAT good?

Today I am making one of Keith's all-time favorite recipes. He requests this A LOT! It is Chicken Adobo. He used to work for a Filipino company and all the ladies were always making authentic dishes...one being chicken adobo. So he wanted me to try to re-create it. Wow...now that was some pressure. So here it is...chicken adobo and it is HEALTHY and SIMPLE! My 2 favorite adjectives when it comes to cooking! Enjoy!!

CROCKPOT CHICKEN ADOBO

1 onion, sliced
8 garlic cloves, crushed
1/2 cup soy sauce (I used a low-sodium wheat-free tamari)
1/2 cup vinegar (I used rice vinegar)
1 cup chicken broth (I used low-sodium)
1/4 tsp. black pepper
2-3 bay leaves
3 lbs.. chicken (I actually used a mixture of thighs and breasts...6 small thighs and 2 breasts)

Place chicken in crockpot, then onions, then rest of ingredients. Don't stir. Cook on low 6 to 8 hours. Remove bay leaves before serving. Serve over rice (I used brown rice) and don't forget to pour the liquid over the rice!

Serves: 6**
139 CALORIES; 3.8g FAT (1.1g saturated fat); 77.2mg CHOLESTEROL; 1438.5mg SODIUM; 6.1g CARBOHYDRATES; 0.7g FIBER; 1.7g SUGAR; 20.1g PROTEIN

**The nutritional information does not include the rice and it is for the recipe as written. The sodium is really high so that is why I used low sodium ingredients.