#114 :: White Bean and Chicken Chili

It's been quite a while since we tried out some new recipes. Jamie was on vacation from work this week, so while he was home we had a chance to spend some time in the kitchen. We caught a show on Food Network with this chili and immediately went out to the store to buy a few things so we could make it. It's definitely something we're going to make regularly through the chilly winter months!

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 pounds ground chicken (we used diced chicken breasts instead of ground chicken)
  
• 1 teaspoon salt, plus more for seasoning
• 2 tablespoons ground cumin
• 1 tablespoon fennel seeds (we omitted these because I don't like them)
  
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 3 tablespoons flour
• 2 (15-ounce cans) cannellini or other white beans, rinsed and drained (we used Great Northern beans)
  
• 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
• 11/2 cups frozen corn, thawed
• 4 cups low-sodium chicken stock
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper for seasoning
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley

Directions

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Optional: Serve with Cheddar and Scallion Bread



Makes 4-6 servings (we considered it 4 servings)

Recipe from Giada at Home on Food Network

Rating: 5 out of 5 stars!

#63 :: Chicken Pot Pie Soup

This was a great twist on an ordinary dish. We ate the entire pot of soup this week (which is why we didn't cook much else!).

Ingredients

• 4 medium russet potatoes, peeled and diced
• 2 quarts water
• 1 1/2 pounds boneless, skinless chicken breast, split
• 1 tablespoon bouillon flavoring
• 1/2 cup vegetable oil
• 1/2 small white onion, diced (1/4 cup)
• 2 stalks celery (1/2 cup), diced
• 1/2 cup all-purpose flour
• 2 teaspoons Italian seasonings
• 1 teaspoon cracked black pepper
• 1 1/2 pounds frozen mixed vegetables
• 1 cup heavy cream
• Pinch sea salt
• 1 store-bought pie crust

Directions

Add diced potatoes to a large bowl filled with cold water. Set aside.

Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8 to 10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bouillon until reduced by half, about 10 more minutes. Dice the chicken when cooled.

In a large skillet, heat the oil over medium-high heat. Add the onions and the celery cooking until translucent, 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper; cook for 3 more minutes.

Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes. Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Preheat the oven as directed on the pie crust package.

Lay the pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until the pie crust is golden brown. When the crust has cooled, break up into pieces.

Ladle the soup into bowls and garnish with the pie crust.

Makes 6-8 servings.

Recipe from Big Daddy's House on Food Network.

Star Rating: 4.5 out of 5 stars

#58 :: Tortilla Soup

Finishing off our Mexican week is Tortilla Soup {and for dessert, Buñuelos}. This is hands down the best tortilla soup I think I've ever eaten, and the leftovers the next day taste even better! I was really proud of us on this recipe, too! We used a whole chicken for this, made our own stock, fried our own tortilla chips and strips....everything was fresh and homemade. It was great!

Ingredients

For the Stock:

• 1 (4 to 5 pound) whole chicken, innards removed and rinsed
• Salt
  
• 1 large onion, chopped
• 1 cup medium diced carrots
• 1 cup medium diced celery
• 4 cloves garlic
• 2 bay leaves
• 1 teaspoon crushed red pepper
• 8 cups water

For the Soup:

• 8 (7-inch) corn tortillas, recipe follows
• Vegetable oil, for frying
• 2 cups chopped onions
• Salt
• Freshly ground black pepper
• 1 teaspoon dried oregano leaves
• 1 tablespoon chopped garlic
• 1 bay leaf
• 1 jalapeno, seeded and minced
• 2 cups chopped fresh tomatoes, peeled and seeded (about 6 to 8 Romas)
• 1/4 cup chopped fresh cilantro leaves

Garnishes:

• 1 large avocado, peeled and diced
• 2 fresh limes, cut into quarters
• 1 tablespoon chopped fresh cilantro leaves

Directions

For the Stock: Season the chicken with salt. Place in a large stock pot and add the remaining ingredients. Season with a teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chicken is tender, about 2 hours. Remove from the heat and cool completely. Remove the chicken and set aside. Strain the liquid into a another pan, discarding the vegetables. Remove the fat and bones from the chicken. Dice the chicken into 1/2-inch pieces. Set aside.

For the Soup: Preheat the fryer. Cut half of the tortillas in quarters and thinly slice the other half. Fry both cuts of tortillas in batches, until golden brown. Remove and drain on paper towels. Season with salt and set aside. In a stock pot, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt, pepper and oregano. Saute until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeno. Continue to saute for 1 minute. Stir in the tomatoes. Season with salt and pepper. Saute for 2 minutes. Crush the reserved fried tortilla quarters over the tomatoes. Stir to mix. Stir in the reserved chicken stock and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth or leave chunky. Re-season the soup. Stir in the reserved diced chicken and cilantro. Simmer for another 5 minutes. To serve, ladle the soup into individual bowls. Garnish with the avocados, squeeze of lime juice, fresh cilantro and the fried tortilla strips. Serve warm.

Makes 6-8 servings

Recipe from Emeril Live on Food Network

Star Rating: 5+ out of 5 stars