Week 239: The New White Chicken Chili
Happy Thursday!!
In my last update, I talked about how much I enjoyed spending my winter break cooking and baking for my family. At one point, while we were on vacation we had a very full house and I needed to feed a large, hungry crowd. And since I didn't have my trusted recipes with me, I experimented with a new soup.
And the soup was perfect .... Hearty, delicious, and came together quickly. In fact, my younger son woke up the next day and was quite displeased when he found out our guests had finished off "his" soup. I promised him I would make it again soon, so I decided to make it for you as well!!
On the menu for TUESDAY, JANUARY 23rd is my NEW WHITE CHICKEN CHILI and GREEN CHILE CHEESE BREAD. This flavorful chili is made with hearty beans, tender chicken, and a rich and creamy broth. What I love about this recipe is that it doesn't include any added dairy to thicken the broth, rather we mash some of the beans to get a similar texture. This delicious soup along with the green chile cheese bread will make for a super satisfying dinner!
The soup begins with sauteing onions and jalapeno in olive oil. Once softened, garlic, oregano, cumin and paprika are added and cooked until fragrant. Next, homemade chicken stock, white beans, and diced green chiles are added and the soup simmers for a few minutes.
The pot is then taken off the heat and we mash some of the beans to thicken the broth. Afterwards, the pot is returned to the stove and shredded chicken and corn are dropped in. The soup is garnished with fresh lime juice, cilantro, and tortilla strips.
The bread companion this week is my Green Chile Cheese Bread. We introduced this tasty bread last fall and it's a perfect compliment to this soup!! The bread features the delicious flavors of the Southwest ...smoky, slightly spicy roasted green chiles and creamy cheddar cheese.
And one quick housekeeping item, pickup orders will now be until 5:30 PM. I can make accommodations as needed, just let me know and we'll figure it out.