After my Carrot Dill Success I decided to try #37 Carrot Ginger, which seemed like a more natural pairing. It tasted, well, like carrots and ginger. It was good, but I was not as thrilled as I had hoped. (However, if anyone needs a good baby food recipe..I recommend!) In this recipe, which was precisely like the Carrot Dill except using ginger, I omitted the 2 tbs brown rice because my roomie doesn't eat rice. What a difference in texture it made! I will never underestimate the importance of thickeners/starches in a soup recipe (i.e. keep the 2 tbs rice)This weekend I made a White Chicken Chili recipe which a friend promised was the "best chili recipe ever." Sure enough, it was darn tasty! It uses lots of canned ingredients, which I modified a bit to lower the salt content. But after refrigerating overnight as she suggested to allow flavors to blend..it truly was a great white chili recipe!
White Chicken Chili
Ingredients:
- 3 cups cooked chicken, cubed or shredded (I shredded)
- 1 10 oz can Rotelle tomatoes with green chilies
- 2 cans White Northern Beans (I drained and rinsed)
- 1 can white shoe peg corn
- 1 can chopped green chilies
- 3-4 cups Reduced Sodium Chicken broth (depending on how thick you like it..I do less)
- 1/2 large yellow onion
- 1 garlic clove, minced
- Chili powder or cayenne pepper (a couple dashes, to taste)
- Salt & Pepper (to taste)
Directions:
- Saute onion and garlic in cooking spray or oil about 5 mins, then season with chili powder
- Add tomatoes, beans, corn, green chilies, chicken and broth to pot. Bring to a boil. (I added chicken just after boil because it is fully cooked).
- Simmer for 10-15 mins. Remove from heat. (I think it is best the next day..so make ahead of time or in the morning to serve later in the day).
- Top with tortilla chips, cheese, sour cream or plain non-fat Greek yogurt. De-lish!
