Post by jimiowa on Nov 16, 2009 9:14:20 GMT -5
We had a potluck at work last Friday and the theme was soups.
I took my wife's White Chili one of my favorites.
It went over well enough several wanted the recipe.
It's something you can throw together quickly, I thought some of you might like.
So here it is in Jo's own words.
Subject: RE: White Chili
I hate to admit this is one of the rare things that I use some bottled/canned ingredients for. It's much easier to keep the beans and Salsa Verde in the pantry to throw this together at the last minute than it is to have to pick up tomatillos -- which is just not something I keep on hand. And I have no problem cooking my own beans, but there again it requires a lot of planning ahead if I'm going to cook my own. So, here is basically how I make it:
1 quart chicken broth or stock (I prefer to make my own, but if no time I use Swanson lower sodium)
1 small to medium onion diced small
1 rib celery, diced very small
Put these in a Dutch oven over medium high heat and bring to a boil, then reduce the heat to simmer for about 15 minutes, or until the onions/celery are tender.
Add 2 cans beans -- I prefer cannellini beans, but great northern work well, too. Heat through.
Add 1 jar Salsa Verde -- I prefer Pace -- and heat through.
Add 1 1/2 to 2 cups shredded, cooked chicken. (With Thanksgiving coming up, I might mention that it's not half bad made with leftover turkey, either.) If I do not have left over roasted chicken, I pan grill 1 whole or 2 half chicken breasts, lightly sprinkled with seasoned salt of Cookie's flavor enhancer. In this case, I like to use the bone-in breasts with skin. You virtually get none of the fat once the skin and bones are removed, but the chicken will have more flavor and not dry out. But I have used the boneless, skinless breasts and it worked OK. Just don't over-cook it.
Stir in 1 heaping teaspoon cumin.
Heat for about 5 more minutes.
I like it best sprinkled with chopped cilantro at the end, but since so many people don't like cilantro I don't add it to the soup -- just sprinkle it on when served for those who like it.
Really good with cheese crisps or plain cheese quesadillas on the side.
I took my wife's White Chili one of my favorites.
It went over well enough several wanted the recipe.
It's something you can throw together quickly, I thought some of you might like.
So here it is in Jo's own words.
Subject: RE: White Chili
I hate to admit this is one of the rare things that I use some bottled/canned ingredients for. It's much easier to keep the beans and Salsa Verde in the pantry to throw this together at the last minute than it is to have to pick up tomatillos -- which is just not something I keep on hand. And I have no problem cooking my own beans, but there again it requires a lot of planning ahead if I'm going to cook my own. So, here is basically how I make it:
1 quart chicken broth or stock (I prefer to make my own, but if no time I use Swanson lower sodium)
1 small to medium onion diced small
1 rib celery, diced very small
Put these in a Dutch oven over medium high heat and bring to a boil, then reduce the heat to simmer for about 15 minutes, or until the onions/celery are tender.
Add 2 cans beans -- I prefer cannellini beans, but great northern work well, too. Heat through.
Add 1 jar Salsa Verde -- I prefer Pace -- and heat through.
Add 1 1/2 to 2 cups shredded, cooked chicken. (With Thanksgiving coming up, I might mention that it's not half bad made with leftover turkey, either.) If I do not have left over roasted chicken, I pan grill 1 whole or 2 half chicken breasts, lightly sprinkled with seasoned salt of Cookie's flavor enhancer. In this case, I like to use the bone-in breasts with skin. You virtually get none of the fat once the skin and bones are removed, but the chicken will have more flavor and not dry out. But I have used the boneless, skinless breasts and it worked OK. Just don't over-cook it.
Stir in 1 heaping teaspoon cumin.
Heat for about 5 more minutes.
I like it best sprinkled with chopped cilantro at the end, but since so many people don't like cilantro I don't add it to the soup -- just sprinkle it on when served for those who like it.
Really good with cheese crisps or plain cheese quesadillas on the side.