INGREDIENTS
4 cups diced cooked chicken
4 cans small white beans (seasoned) (drained)
3 cups chicken broth
2 cans white corn (drained)
1 cube chicken boullion
1 large onion, chopped
1 large can diced green chili
1 T garlic powder
1 T oregano
2 T cumin
1/2 tsp cayenne pepper
1 large carton sour cream (optional)
Directions: In LARGE stock pot, sautee onion with spices... then add the rest!
Yield: Approximately 13-14 cups (Makes lots!!)
Please note the following:
ONION: To reduce calories and fat, I sauteed the onion in a little chicken broth with the spices instead of using oil or butter. Always use organic vegetables, if possible.
OREGANO: If you use finely ground oregano, the chili will have a greenish tint. Use oregano flakes if you want to keep the color of the chili more pure.
SPICES: A great TRICK to saving time while cooking white chili is to pre-measure all the spices and store in a snack sized plastic seal bag. Make sure to label the bag. It's a great quick grab idea for cooking your favorite recipes that require lots of spices!
SOUR CREAM: The original recipe calls for regular sour cream, but light sour cream works just as well. Yesterday I did not add any sour cream, at all... and the chili tasted great!! My vote is for no sour cream... it adds too much fat and calories to the chili!
CHICKEN: I always boil the chicken on medium for an hour or so. I cook extra chicken breasts to keep in the fridge to add to salads, make chicken quesadillas, etc. Always use free range and organic chicken, if possible.
COOKING: I usually start off on a medium high temperature... then reduce the heat to medium and let the chili simmer for a while. Heating the chili to a serving temperature is really all that is required.
KERR JARS: I like to put the chili in small Kerr jars (holds 1 cup) and store in the fridge on a small turn table. My family is able to quickly grab a small jar to heat up as a healthy snack or meal. I love this TRICK... it helps everyone to eat smaller portions and looks cool in the fridge!! I always put a label on the jar using my handy masking tape and pen... always writing the day, date and what's in the jar.
I love this recipe. I don't use the sour cream either and it's great. I also use canned white chicken when I'm in a hurry. I also use one can diced chilis and one can jalapenos to spice it up even more and it's yummy. I just store the whole recipe in small tupperware and put the ones I won't eat right away in the freezer to grab on a rainy day like today. I like to keep several different kinds of soups in the freezer like this. I re-use the tupperware-like containers that come with sliced ham/turkey from the store.
ReplyDeleteLOVE your tip on freezing the soup. I still have some extra jars in my fridge full of white chili from the other night, so it would've been better to freeze half of everything. Do you heat the frozen chili up in the microwave? How long can you store the soup in the freezer?
ReplyDelete