Creamy Chicken White Chili

This is another WINNER, that I can't believe didnt make the blog yet. OK, so there are a bunch of white chicken chili recipes, I have about 4. This one is my favorite. It has some spice, the creaminess is so different to any red chili and I love serving it over white rice. Its a big fat bowl of comfort.

Creamy Chicken Chili

Borrowed from Mel’s Kitchen Café

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced

1 tablespoon oil

2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Fresh cilantro, for garnish (optional)

Directions:

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Turkey, Bean and Veggie Chili

I have gotten a bit lazy with my blogging, not my cooking of course but my blogging. I have to force myself to keep up because I tend to create my own recipes and then if I dont write them out right away I loose them. So I need to get my behind in gear and catch up. This recipe is a great place to start because I make it all the time and when I finally give up my WW E-tools this gem will go with it. I make this all the time for lunch. It makes a ton, it is so filling and its the perfect dinner, and then eat for lunch for the rest of the week kind of meal.

**Notice the white rice? I admit I love slow cooked white rice. I gave it up for so many years and you know what, it really is OK to eat it every once in awhile. So I do. In moderation, and happily**

Turkey, Bean and Veggie Chili

from Weight Watchers online

8-- 1 1/2 cup servings

***5 WW Points PLus***

INGREDIENTS

2 spray(s) cooking spray

1 pound(s) Turkey, ground, 93% lean/7% fat, raw

1 medium onion(s), chopped

2 clove(s) (medium) garlic clove(s), minced

2 large carrot(s), chopped

2 stalk(s) (medium) celery, chopped

1 medium yellow pepper(s), chopped (you can use any color pepper)

1 item(s) (medium) bell pepper(s), orange-variety, chopped

1 Tbsp chili powder

1 Tbsp paprika

2 tsp Durkee ground cumin, or other brand

1 tsp dried oregano

1/2 tsp table salt

1/4 tsp cayenne pepper, optional

29 oz fat-free, reduced-sodium chicken broth

29 oz canned diced tomatoes, with mild green chiles

15 1/2 oz canned kidney beans, rinsed and drained

15 oz fat-free canned refried beans

DIRECTIONS

Coat a large pot with cooking spray; set over medium-high heat. Brown turkey, breaking up meat with a wooden spoon as it cooks, about 10 minutes; drain and set aside.


Coat a large pot with cooking spray; set over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add carrots, celery and peppers; cook, stirring occasionally, for 5 minutes. Add chili powder, paprika, cumin, oregano, salt and cayenne; stir for 1 minute.


Stir in broth, tomatoes, both types of beans and turkey; bring to a boil. Reduce heat to low and simmer, uncovered, stirring every 5 minutes, about 35 minutes total. Yields about 1 1/2 cups chili per serving.

SUMMER CHILI

I think sometimes aliens have come down from outer space in the middle of the night and sucked out my brains. I try to remember too many things and its impossible. If it isn't on a post-it, its forgotten in virtually minutes. Its sad sad sad!!! For example....dinner tonight. Its called Summer Chili because its supposed to have Summer Ale in it. BUT.... I forgot to write that on the shopping list so not an ale in sight. It happens........A LOT!!!
Oh well, maybe someday my brain will go back to being a normal functioning memorable brain Until then, I stock up on my favorite bright yellow post its and keep them all over the house, in my car and in my purse.

SUMMER CHILI
I am SO sorry I know this is from a Blog but I didn't Cc it so I can credit anyone....

Ingredients:
2 tablespoons olive oil
1 small onion, roughly chopped
1 pound ground turkey---I used the 20 ozs pack cause what am I going to do with leftovers?
½ - ¾ cup summer ale--as I said I forgot this
1 can black beans
1 can of pink beans
1 zucchini, roughly diced
1 1/2-2 cups tomato sauce---I used 5 small cans
1 14.5 oz can of diced tomatoes w/juice
1 tbsp cumin
2 tsp chili powder (not as much as regular chili!!)
2 - 3 shakes of Worcestershire sauce
Salt & pepper to taste
1 ½ - 2 tablespoons honey
Splash of lime juice (optional)

Toppers: Cheddar cheese, green onions, chopped tomatoes

Heat your pan to medium, put the olive oil into the pan. Toss in the chopped onion. Brown your ground turkey.
Pour in the beer and cook for a few minutes to let the alcohol cook out.
Drop the heat back to medium and add in everything else, no particular order (except for the toppings, of course!).
Then, let simmer for 20 – 25 minutes.
At the very last second – cut a lime in half and squeeze the juice over the chili.
Serve warm over rice with your choice of toppings. I happen to like cheese, green onions & chopped tomatoes

VERDICT:
Stinking delicious!!!!! I loved the flavor of this chili. I usually don't eat it over rice either but I made my trusty Success Boil in the Bag family sized brown rice, and I loved it. It comes out great and so easy. It was really fresh tasting and not spicy at all. I think the lime at the end gave it an extra flavor that really added something to it. I might try adding some more next time. I also didn't notice the few extra ozs. of turkey I added because who needs 4 ozs of ground turkey laying around? This is a keeper for sure. I almost added some fresh corn in it too, because fresh corn=Summertime in my house but thought I would try it as is first...next time I am adding the corn