White Chicken Chili

Trust me we don’t serve this soup for breakfast, but sometimes I just need to share a tasty dish that I feel my guests will love as much as we do. After all, if you’ve eaten a James Manning House breakfast you probably believe me when I say this is good and easy to make.
WhiteChickenChil2 c. cooked chicken breast (cut into pieces)
½ c. onion, chopped coarsely
2 cloves garlic, minced through a press
1 T. olive oil
2 c. chicken broth
1/2t. cumin
1 c. white wine, dry or table wine
1 can (15.5 oz.) great northern beans, drained
1 can (15.5 oz.) cannellini beans, drained
1 c. frozen corn (white is best)
1 can (15.5 oz .) creamed corn
6-8 oz. Colby jack shredded cheese
1 t. salt
1 t. white pepper
1 t. parsley
Add diced green chilies to your taste (I like just enough for color)
Extra cheese for garnish

In a 6 qt. Stockpot, sauté the onion and garlic in the olive oil. Stir in the chicken broth and add the chopped chicken.  Bring to a boil, then reduce heat to a simmer.  Meanwhile, mash the drained cannellini beans. Stir in the mash and all other ingredients, except the cheese.  Simmer the chili for approx. 15 minutes (or pour all into a crock pot on low for 4 hours).  Stir in the cheese and heat until melted.  Garnish as desired.

Serves 6-8.

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Gail’s Taco Soup

Taco Soup1-1/2 lbs. Ground sirloin, browned and drained                         1 envelope or 3 Tbs. Taco seasoning, add more or less to taste                                                                                           2- 15 ¼ oz. cans corn, undrained                                             1 – 15 oz. cans chili beans, undrained (Bush’s mild)*             2 – 14.5 oz. cans diced tomatoes with zesty mild chilies (Del Monte)*                                                                                    16 oz. jar Tostitos* medium salsa

Cook beef until no longer pink; drain very well.  Add beef, seasonings, canned ingredients and salsa to a 4 quart crock pot .  Simmer on low for 4-6 hours.  Can be made on stove top; put all above ingredients in a large pot, cover and simmer for about 15 minutes.

To serve: top with crushed tortilla chips and shredded Mexican cheese.  Makes enough soup to serve 8-10 adults with hearty appetites.

*these are the brands I like to use

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