White Chicken Chili… and Upcoming Cooking Classes

Earlier this week, I had the privilege of teaching my first cooking class at the Culinary Center of Kansas City.  The class was full and we all had a great time!  The title was “New Year, New You in 2012”, and the participants learned how to make three recipes from my cookbook that are super healthy, budget-friendly, and simple to prepare.  The recipe we enjoyed first was White Chicken Chili.  Everyone, including the staff members, were totally digging this chili!  It made me so excited! For those of you that have already purchased my cookbook, this is the last recipe in the winter section of Feeding our Families.  I hadn’t really planned on putting anymore of my cookbook recipes on the blog, but this has been receiving such rave reviews, I just can’t help myself!  It is perfect for cold winter nights and, because it uses pureed beans instead of the heavy cream found in many versions, it is perfect for New Year’s resolutions!

(For those of you that have been following Healthnut Foodie since its conception, feel free to appreciate the irony that I am now a culinary instructor.  Darren, my mom, and I have all shared some good laughs over this!  Just a reminder that you can do anything you put your mind to…including learning to cook!)
White Chicken Chili
Ingredients (Serves six, leftovers are fantastic):
For the chili:
3     cups cooked shredded chicken, about 1 pound
3     cups prepared white beans, or two 15-ounce cans
1½  cups frozen corn kernels
4     ounce can diced green chilies
1     large yellow onion, or 2 small
4     cloves garlic
2     tbsp extra virgin olive oil
1     quart chicken broth
½    cup sour cream, or more to taste
3     green onions
¼    cup flat-leaf parsley   


For the seasonings:
1    tbsp ground cumin
1    tsp ground coriander
1    tsp dried oregano
1    tsp sea salt
1/2 tsp black pepper
1/8 tsp cayenne
Instructions (1 hour, 20 minutes, 20 minutes active):
Prepare your ingredients:  Dice 1 large or 2 small yellow onions.  Mince 4 cloves garlic.  Thinly slice 3 green onions.  Coarsely chop ¼ cup flat leaf parsley. If necessary, drain and rinse white beans. 
In a small bowl or ramekin, combine all ingredients listed under “for the seasonings”. 
Prepare your white chicken chili:  Heat a 4-quart or larger stockpot over medium heat for about 5 minutes. While pot heats, use a hand held blender or mini food processor to puree 1½ cups beans with 1 cup of the chicken broth (this will help thicken the soup). When pot is hot, add 2 tbsp extra virgin olive oil and heat an additional 30 seconds, until oil shimmers. Add diced onion and garlic and saute for about 6 minutes. Add combined seasonings and stir continuously for 2 minutes, being mindful not to let the spices burn. Add remaining chicken broth, shredded chicken, whole beans, pureed beans, frozen corn, and green chilies to pot. Increase heat to bring just to a boil. Once boiling, reduce heat to medium-low and simmer for about an hour.  Remove from heat. Stir in green onions, parsley, and ½ cup or so of sour cream. 
Getting it in the table: Ladle soup into bowls. Serve with your favorite whole grain crackers, fruit, or cut up veggies and dip. Enjoy!
Notes: This is a very flavorful soup, but has very little heat. This makes it super kid-friendly. Our entire family looks forward to this simple dinner. Vegetarians, omit the chicken and use vegetable broth in place of chicken broth. This dish is naturally nut-free and gluten-free. If you choose to double the recipe to freeze for a future dinner, freeze the second batch of soup before you stir in the sour cream (to prevent the cream from curdling when reheated). If you forget and add the sour cream, reheat the soup at just over medium low, no higher.

Looking for some more healthified comfort foods?!?  Give one of these a try…




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Comments

  1. mmm, one of our favorite meals! the whole family loves this, including both our son who's been enjoying it since he was less than a year old and my husband who adds new mexican green chilies to his.

  2. Anonymous says:

    When will you be teaching more classes at the Culinary Center? I love going there!

  3. Rachel — I think this is one of Ellie's first foods as well. You can tell by the photo that it was one of the first recipes I finished for the book. Do you make your own green chilies? After getting called out for using the canned ones on Facebook, I'm thinking it is time that I at least look into it. 🙂

    • oops, just realized i never replied to this. Making this soup again tonight; it’s one of our favorites! No, we don’t make the chilies. Joshua has grilled them before, but usually we just get a supply from his New Mexican family. And it seems that one weekend a year in the summer time, they’re in the stores here (some are better than others). According to Joshua, they have to be Hatch green chilies directly from New Mexico. They’re too spicy for the whole family, though. We keep them in little servings in the freezer so Joshua can add them in to his servings when he wants.

  4. Anonymous — Oops! I forgot to add the links for the upcoming classes. What a dork! I will put the links up later this weekend. To answer your question, yes. I will be teaching one class a month and would love to have you attend!

  5. One of our favorites! Can't wait to make it again soon!!! 🙂

  6. Sounds great! Am I missing something… there is no ingredients for the seasonings to match the instructions?

  7. Anonymous says:

    I am cooking the beans now… and also notice there is nothing listed “for the seasonings”, please update for us! Thanks!

  8. Here you go! I hope that it was for this evening and not lunch! We were at church and then went to the park so I'm just now checking the computer! Sorry for the omission!

  9. This looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a Quaker prize package: http://bit.ly/AeIHc6

  10. I made this last night and it was AMAZING! So excited to add this to our dinner rotation! Our whole family loved it!

  11. Gorgeous recipe – love all of the healthy goodies!

  12. Howdy! Do you use Twitter? I’d like to follow you if that would be okay. I’m
    undoubtedly enjoying your blog and look forward to new updates.

  13. I have never used white beans….would cannellini beans be considered white bean or is it a particular bean?

Trackbacks

  1. […] (save it for broth), it makes perfectly good chicken to cook, shred, and freeze for the future. (White Chicken Chili, Farmer’s Market Fried Rice, and Chicken and Mango Thai Salad are some of our […]

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