My Most Asked For Recipe: White Bean Chicken Chili

In honor of Super Bowl, I thought I’d share my most requested recipes. As I explained in an earlier post, my cooking skills have come along. Now friends actually enjoy eating at my house and can’t wait to see what’s on the menu.

One of my staple recipes is White Bean Chicken Chili. It’s a quick and easy dish to make that is always a crowd favorite. My kids love it, too!

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Here’s what you’ll need:

  • (2) Chicken Breasts cooked and shredded
  • (2) 15 oz cans of Great Northern Beans
  • (1) 10.5 0z can of Cream of Chicken Soup
  • (2) cups of Sweet White Corn (frozen)
  • (1) Chopped White Onion
  • (2) Cloves of chopped Garlic
  • (4) cups of Chicken Broth
  • (1/4) cup of Butter (you can use Olive Oil if you prefer – 2 tablespoons)
  • (1) teaspoon Chili Powder
  • (1/4) teaspoon Cumin
  • (1/4) teaspoon Paprika
  • Pinch Salt & Pepper

First, I like to season the chicken breasts with cumin, paprika, salt and pepper and bake them in the oven, 350 degrees for 25 minutes. While the chicken is cooking I prepare the chili.

In a dutch oven or large stock pot:

  • Melt the butter over low/medium heat.
  • Add the onions and garlic and let them soften.
  • Add sweet white corn.
  • Sprinkle a portion of the Chili Powder, Cumin, and Paprika into the mixture.
  • Stir and let cook for 1-2 minutes.
  • Add great northern beans.
  • Sprinkle remaining Chili Powder, Cumin, and Paprika into the mixture.
  • Stir and let sit for 1-2 minutes.
  • Add can of Cream of Chicken soup.
  • Stir and let sit for 1-2 minutes.
  • Add Chicken Broth. Pour in one cup at a time to find the thickness you like and adjust accordingly (You may not need it all).
  • Bring to a soft boil. Stir then let simmer on low heat for 10-15 minutes.

Once the chicken is done, shred and add to the chili. Stir and let simmer for another 5 minutes. Add additional spice mix to your taste. *Sometimes I’ll just additional chili powder to my individual bowl as I like it spicier than my kids.

Garnishes to top:

  • Lime
  • Avocado – my personal favorite!
  • Cilantro
  • Sour Cream
  • Cheese
  • Green onion

Tips: Want to save time?

  • Throw all the ingredients in a Crock Pot and set on low for 4-6 hours.
  • Use a whole cooked rotisserie chicken from your grocer. Slice, shred, and throw in the pot!

Enjoy!

Fast Easy Yummy Brussel Sprouts (Even my kids love them!)

If you’re like me – you used to cringe at the thought of one of these little green balls. Once I tried them, the bitter after taste was enough for me to never try them again, until – a few years ago. Then it was love at second site! This little side dish quickly became my favorite while eating out and I wanted to duplicate that deliciousness at home. It took me a few times to get that restaurant style taste in my own kitchen, but I think I’ve found it. You’re in luck, too, because I’m sharing it with you!

What you’ll need:

  • A bag of brussels sprouts – I get the already packaged bags in the produce section at grocery store.
  • Olive oil
  • Balsamic Vinaigrette
  • Salt / Pepper
  • white onions (or dried minced onions – either work fine)
  • herb and garlic seasoning – mine is from Whole Foods
  • parmesan cheese – grated
  • bacon (if desired)

Empty your sprouts out of the bag, wash them and cut them all in halves. When they are cut in halves – they roast much easier and you get that crispy outer layer. YUM! If you leave them whole you usually have to cook them about 15-20 minutes longer. Which ever you prefer is fine.

Take a cookie sheet or oven friendly baking pan and spread olive oil to cover entire bottom of pan, then spread out all the sprouts. You don’t want them on top of each other – so make sure you have a large enough pan. Drizzle olive oil on top of the sprouts and then roll them around in the pan to make sure they are fully covered in a thin layer of olive oil.

Next sprinkle salt and pepper, herb and garlic seasoning, and the minced onions all over top of sprouts. You can use white onions, cut them up, and throw them in – but let’s be honest here, I need easy since I have two crazy boys begging me for food all the time. Cutting up an onion is an extra time consuming step – so I use the dry minced ones.

Turn oven on 350 degrees, once ready pop the pan in the oven for 20 minutes. After 20 minutes, pull the pan out and flip over the sprouts and sprinkle on grated parmesan cheese on top. Bake for another 10-15 minutes until desired softness.

Plate up and sprinkle a little more parmesan on top – because why not? You can add bacon to these bad boys too, if you have the time.

Serve and enjoy! My boys, who usually whine anytime I put something green in front of them, eat these right up! Here’s his plate to prove it! Mom win!

 

 

 

 

 

 

 

 

Winner Winner Chicken Noodle Dinner

Tis the season for soups! And while April is brings lots of showers, I’ll be inside cozied up with my warm cup of deliciousness. As a busy mom, I’m always looking for quick healthy options for dinner. I’m also always looking for options that will please my picky eaters. This easy soup recipe is sure to be a kid favorite at the dinner table.

You can make a big batch for the whole family or just for one. I don’t know about you, but we had every bug known to man run through our house this winter – stomach flu, influenza, strep, sinus infections, etc., so this soup was a life saver.

To get started you’ll need:

  • Chicken stock
  • Noodles
  • Carrots
  • Celery
  • Onions
  • Garlic
  • Parsley
  • Boneless chicken breast
  • Salt / Pepper

 

*Get a large stock pot and put on medium to high heat on the stove.

*Add water. I usually do 1 – 1 1/2 cups per person.

*Add in Chicken Stock/Base. Dissolve 1 teaspoon per 8 oz of water. I use Better Than Bouillon organic reduced sodium chicken base. You can find it at Costco or many local grocers. I also add in a little bone broth to add additional nutrients. Bring to boil.

*Put (2) boneless chicken breast (I usually lightly season with an all-purpose seasoning or some cumin) in oven for 25 minutes at 350 degrees. If you’re feeling lazy or need to save time – grab a rotisserie chicken from the grocer and use this. It gives the soup additional flavor and it saves time.

*In a separate pan – add a teaspoon of olive oil (or butter) and sauté 1 cup of carrots, celery, garlic and onions. I like to cook these down until soft so it gives the vegetables a nice grilled taste to add to the soup.

*Once water is boiling – add in noodles. Follow instructions on package as to how long you need to boil. You can use traditional egg noodles or any you choose. My family has a gluten allergy so we use Earthly Choice Quinoa Pasta. A lot of gluten-free pastas fall apart while boiling and the noodles mold into one big glob. So, after a lot of trial and error with different brands – I’ve found this one cooks and tastes best. You can find in many local grocers.

*After about 5 minutes of the pasta cooking, add in sautéed vegetables and chicken and reduce heat to med/low. Let soup simmer for 10 minutes to let all the flavors combine.

*Before serving I add a little parsley to garnish and top off the flavor.

*Add salt / pepper to individual taste.

Easy, peasy!

Enjoy!