Creamy…white chicken chili… I had only heard about it – you know, saw it on menus, but never deviated enough from my standard order to try anything new… BUT then, it happened… someone with me ordered the WHITE CHICKEN CHILI!! The smell alone…wholly Moses! Spice and garlic and YUMMMM… so of course I had to taste test – you know in the name of truly caring about my friends and making sure their food is safe for consumption… OMG… that stuff was AMAZING!!!!!!!! I knew then and there – just as sure as that cup of soup would now be mine – I had to remake this recipe!
Regular Chili has always been a favorite in our house…. Click HERE for our favorite regular CHILI recipe… but sometimes we overdose a bit on the red sauce versions of things – and even though that statement is so far from the truth – having another chili (soup really) option is AWESOME!
Go ahead – get this WHITE CHICKEN CHILI rolling, then make a batch of the Copy Cat Red Lobster (Cheddar Bay) biscuits to serve along with it… what a perfect combo!!
Creamy Crockpot White Chicken Chili
• 2 lbs. boneless skinless chicken breasts – *cooked and shredded = 3 cups
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 4 cups broth – either from the carton or make with bouillon chicken base
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 can chopped green chiles (4.5 ounce size = ½ cup)
• 1 can corn, drained = 1 cup
• 2 cans white beans, drained = 2 cups (cannellini, white kidney, butter or great northern)
• 1/4 teaspoon pepper
• Salt to taste if needed
• 1/2 cup sour cream
*If you don’t have precooked shredded chicken in a twenty pound stash – SERIOUSLY, I know the CRAZY that I am – then go ahead and cook and shred your chicken… any cooking method will do but I generally cook up large amounts in my crockpot with a bit of garlic and season salt in a cup of broth for about 8 hours on low (overnight even). The meat will fall right apart and can easily be shredded with 2 forks. So set aside 3 cups of cooked, shredded chicken.
In a pan, melt the butter then whisk in the flour – stir constantly. Add the milk and mix well. At this point you can pour this “cream starter” into your crockpot (if you want to set it and forget it) – or continue in your soup pan (where you will need to stir regularly – but the soup will thicken quicker).
Add the broth and then the chili powder, cumin, onion powder, garlic powder, STIR REALLY WELL, and add the chicken, green chilies, corn and beans. At this point you could FREEZE this soup and then cook it another time.
Cook on low for 4-8 hours (It’s a broad range, but that is the beauty of it). Add salt to taste and just prior to serving, add the sour cream – either stir it all in, or just plop a dollop in each in bowl.
Stuffed Pepper Soup
Oh me – oh my…. DELICIOUS!!!!
Is there a food you remember from child hood as NOT your favorite? My Mom always made stuffed peppers and I wouldn’t even try them…. Insisted I did not like them (meatloaf and mashed potatoes too = weird kid, I know!) Man, did I miss out by avoiding the stuffed pepper… it is now one of my favorite foods!
And soup – who doesn’t love soup….??!!
Combine the two and BAZAMMMMM…. Your taste buds will rejoice….. YUMMMMO!!
Easy ingredients I had right on hand…. Threw it all together in a small crock and let is simmer all day…. The house smelled heavenly and the taste…. OMG…. Make it now!!!
BONUS – this soup is full of yummy veggies that the kids all ‘surprisingly’ LOVED!!! We served it with grilled cheese but truly a hearty meal all on it’s own!!
- 2lbs fried ground beef (I always have mine fried up with diced onion and garlic…. I used 3 cups of cooked beef right from my freezer!)
- 2 cans condensed Tomato soup (about 20 oz or 2.5 cups if you are making your own)
- 3 beef bouillon dissolved in 3 cups water
- 2 cups Diced tomatoes (you can use a can – or use your own delicious canned ‘stewed’ tomatoes – my favorite ingredient to have on hand)
- 2 cups chopped green peppers
- 2 cups cooked rice (another ALWAYS in my freezer – do you make double when you make rice?)
- Salt and pepper to your liking…
Throw it all in a crock – seriously…. So easy! I simmered it on low for about 4 hours.
Definitely a new favorite!! Thanks for encouraging me to give it a shot Julie!
FYI – the remainder thickened A LOT in the crock… I added another cup of beef broth (may still need more) and there is plenty for a another meal!
WEEKLY MEAL PLAN:
Monday: Vegetable Beef Soup delicious
One more serving frozen of this delicious soup… I made a double batch of rolls with our turkey dinner, so they will be great with the soup!
Tuesday: Pasta Night
Last week I made some awesome ‘sauce’, this week I am giving this Pizza- Pasta Recipe a try: http://www.plainchicken.com/2013/03/pizza-pasta-skillet.html
Wednesday: Turkey Gravy over Stuffing Balls
Made an awesome turkey dinner on Sunday… I made lots of extra stuffing and put in muffin tins to bake. Of course a “starter” has been made with the leftover turkey and gravy… will add peas and serve over the stuffing balls! Reminds me of my all-time favorite meal from the school cafeteria back when ladies “homemade” our food…. Remember when?? What was your favorite?
Thursday: Dinner OUT – Pizza Hut is the winner!
Lu has basketball at GCC and CK worked very hard to earn 3 personal pan pizza certificates so he could take his brother and sister for Pizza… he really is the sweet one! K and I love the salad bar there too!!
Friday: Alfredo Bubble Up w/Turkey
Using some of the turkey made earlier in the week and inspired by this recipe: http://www.plainchicken.com/2011/04/white-bubble-up-pizza.html
Saturday: Grilled Sammies
We have a basketball game and also need to hit up a benefit with awesome basket raffles, hosted by a friend, so the day will be ‘hairy- cairy’ at best… what to cook, what to cook… I am thinking it will totally be a grilled cheese and or grilled peanut butter and jelly day!! Picnic style…. Cheese, pepperoni and crackers and veggies and dip!
Sunday: Ham Dinner
Another favorite for the delicious meal it makes and for the awesome leftovers!!
Wow – feeling much better about another crazy week ahead now that I have this all planned out… How about you?
What are you eating this week??
Right – for those counting, this is indeed, THREE posts in a row… LOL!!
So I made this soup…
I found a recipe, well my friend Shannon sent me a recipe and it sounded so yummy, Chicken soup made with cream and cheese and creamy cheese…oh my… but as I got my pot a simmering, a whole new creation was born… I tasted the “broth” prior to adding the cream cheese as the original recipe directed and it was so outta this world that I just couldn’t imagine changing it, so I threw away the rest of the directions and simply tossed in a bag of frozen tortellini and what my ‘darling children’ (note the quote – LOL) now refer to as “Mom’s BEST EVERRRRRR Chicken Tortellini Soup” was born!! I mentioned on facebook that the kids were still talking about it when I tucked them in that night and they were NOT just saying that cuz the only soup they know is Ramen Noodles… seriously!!
One biggie, I always keep shredded chicken on hand for meals… I generally have soup stock as well… Believe it or not I am quite handy in the kitchen – I have 3 kids, a husband and a dog that are all alive – right??!! Anyhow, last time I saved cooked chicken it was actually whole breasts that I had basted in Chiavetta’s (Fireman’s Sauce) so that very well may have been the added “yum” this soup had!
Here are my Ingredients:
- 1 onion, diced small
- 2 tsp. chopped garlic
- 4 ribs of celery, diced small
- 2 tablespoons butter
- 8 + cups chicken broth
- 2 potatoes, chopped
- 3 carrots, chopped
- 2 cups cooked chicken, chopped or shredded – I shred… (remember my chicken was cooked in Chiavetta’s)
- 1/4 cup flour
- 1 package frozen tortellini
- Salt and pepper, LOTS of pepper – to taste
Here are the Directions:
- Using a large saucepan/soup pot, cook the onion and garlic in the butter. I usually quick fry it to start, then turn down and stir frequently until the onions start to get “see-through”… Oh that smell… LOVE IT!!!
- Add broth, carrots, celery and potatoes. Bring to a boil.
- Reduce heat and let simmer until vegetables are tender – I had mine on the stove all day…
- Add chicken and the salt and pepper… and then some more pepper!!
- To add the flour (which is going to thicken this up a bit) I draw out a cup of broth and put in a separate bowl with the flour, using a fork to whip it getting rid of the lumps. . Then slowly add this to the pot while stirring.
- Bring to a boil again and stir until thickened. Then REDUCE to simmer …
- Add the package of tortellini, simmering about 15 minutes more… go ahead try a tortellini… good? Great – then serve it up with some toasted rolls… YUM!!!
Next time I may try adding a block of cream cheese (as the original recipe called for) before the tortellini – even though the tortellini was not part of the original recipe, it needs to be added for all that is good about this soup!!
My husband and I – gobbled this soup up! My kids – they seriously LOVED it, like 2 heaping bowlfuls of LOVE… and if I can make something we all love then all the better!! Give it a try… let me know what you think….