White Chicken Chili

White Chicken Chili

I made this Chicken Chili to go along with the Cheddar & Green Chile Beer Bread from my last post. After seeing White Chicken Chili all over the Internet lately I couldn’t resist its temptations any longer. I contemplated adding diced tomatoes, even going so far as to take the can out and put it on the counter. But this was white chili and adding tomatoes just felt wrong. Even with the milk.

Instead of the tomatoes that chili is known for chicken broth and evaporated milk make up the broth. I used leftover roasted chicken, meaty cannelini beans, crispy corn, and generous amounts of onion, green pepper, garlic, Chipotle peppers and spices. I like my chili pretty spicy, adjust it to suit your own taste. You can also double the beans for a thicker chili, this has a lot of broth to it. The flavor is almost indescribable; largely in part from the cinnamon and nutmeg. It adds a delicious note to the flavor, not quite sweet, and it might be that you can smell it more so than you can taste it. Either way it was incredibly warming, hearty, and satisfying. And different. In a good way.

White Chicken Chili
White Chicken Chili
(by Reeni)
1 yellow onion, diced
1 green bell pepper, thinly sliced
Vegetable oil, for sauteing
4 cloves garlic, minced
1-2 Chipotle Peppers in Adobo, deseeded, minced*
1 tablespoon Chile Powder
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Sea or Kosher Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 teaspoons Worcestershire Sauce
4 cups Chicken**, cooked, rough-chopped
1 – 14 and 1/2 ounce can White Beans, like Cannelini (can be doubled)
1 cup Corn, frozen or canned, drained
1 – 14 and 1/2 ounce can Chicken Broth
1 – 14 and 1/2 ounce can Evaporated Milk
Toppings:
Sour Cream
Extra Sharp Cheddar, shredded
Avocado/Guacamole
Shredded Lettuce
Soft Bread Croutons
Tortilla Chips
Diced Tomato
Diced Green or Yellow Onion
Salsa
1. In a large soup pot or heavy bottomed sauce pan saute the onion and green pepper in two tablespoon of oil over medium-low heat until soft and tender. Add garlic and saute until fragrant. Add the Chipotles and all of the dry spices along with little more oil if the pan is dry. Mix well and continue sauteing for 4-5 minutes.
2. Add the Worcestershire and chicken mixing well with the onion/spice mixture. Add the beans, corn, chicken broth, and milk. Simmer for 25 minutes. Taste halfway through and re-season with salt/spices if desired, and again before serving.
3. Serve with toppings of your choice.
*The Chipotles can be omitted or substituted with another type of pepper or with cayenne pepper.
**To use raw chicken breasts, trim of fat and rough chop, add them in after all the vegetables are sauteed and pan-fry on all sides.

Look at those delicious beer bread croutons soaking up all that flavor!

White Chicken Chili

Chicken and White Bean Chili on FoodistaChicken and White Bean Chili

Taco Soup

Snowy Day Taco Soup

I wish I could cook up clever and creative names for my recipes. I’m going to make that my foodie resolution for the new year. My names are so boring. I mean Taco Soup? Really? Does that pique your interest? It feels plain and uninspired. I could name it Reeni Soup; it worked for Ceaser and his salad! But that’s too easy. I need a system for invention. I guess the best place to start is at the beginning. It was a snowy, blustery day that woke up my craving for this hearty, stick-to-your ribs soup. I had a roasted chicken carcass destined for the soup pot and a taste for something on the spicy side. Hmmm. How about Snowy Day Soup? See it’s easier than I thought. All it takes is getting to the heart of it. Snowy Day Taco Soup. There. That’s a little better. Yes?

Anywhoo… this soup was everything I anticipated. The smell as it simmered was exactly that of a taco and it did not let me down in the flavor department. It tasted exactly like one too with its richly spiced broth, tender meat and juicy corn. Chunky potatoes add to its heartiness. I know potatoes aren’t typically associated with tacos but I’ve included them in a beef taco before and they really go well. On its own it was delicious but I felt like it was missing something. And it was. The toppings, especially the cheese and lettuce bring everything together and round out the flavors tremendously. Don’t skimp on them(!) and you’ll have all the familiar flavors of a taco plus some.

You don’t have to wait for a snowy day to make this soup. But if you find yourself snowed in amidst a storm this is precisely what is called for to warm your body as well as your soul; from the top of your head to your tummy to your cold little tippy toes!

Snowy Day Taco Soup

Snowy Day Taco Soup
(by Reeni)
1 pound ground beef
1 large yellow onion, diced
Vegetable oil for sauteing
4 cloves garlic
1 tablespoon Chile powder
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1 and 1/2 teaspoons Oregano
1 teaspoon Salt
3/4 teaspoon Black Pepper
A dash (or more) of Cayenne Pepper
1 and 1/2 teaspoons Worcestshire Sauce
4 cups Chicken or Beef Broth
3-4 cups Potatoes, cubed
1 and 1/2 cups Corn, frozen or canned, drained
1/3 cup Fresh Parsley, chopped
Essential Toppings:
Sharp Cheddar Cheese, shredded
Shredded Lettuce
Sour Cream
Optional Toppings:
Tomato, diced
Onion, diced
Salsa
Avocado/Guacamole
Tortilla Chips
1. In a large skillet brown the beef, breaking it apart as it cooks. At the same time in a large sauce pan or soup pot saute the onion in enough vegetable oil to cover the bottom of the pan, until soft and tender. In a small bowl measure out and combine all of the dry spice ingredients together. Add garlic, and all of the spices to the onion. Continue to saute for five minutes, adding a little more oil if the onion and spices start to stick to the bottom.
2. Drain the grease from the beef. Add the Worcestershire and beef crumbles to the pot. Combine well with the onion/spice mixture. Add the broth, potatoes, corn and parsley. Simmer for 20-25 minutes until potatoes are tender. Halfway through taste and adjust seasonings, adding more spices if needed.
4. Serve with generous amounts of fixin’s!

Snowy Day Taco Soup

Snowy Day Taco Soup on FoodistaSnowy Day Taco Soup

Drunk Chili and Cheddar Cornbread Dumplings

Sun-Dried Tomato Beer Chili & Cheddar Cornbread Dumplings

Chili and cornbread go together like bees and honey. A classic, comfort food combination that I love and naturally gravitate towards when the temps dip below freezing and snowflakes are falling past my window. They are both so versatile and can be flavored up so many different ways there is no reason to ever get tired of them.

I used my basic go-to chili recipe and spiced it up by adding sun-dried tomatoes, beer and Chipotle peppers. The tomatoes and peppers gave it a depth of flavor that was rich, spicy and delicious. I don’t know how much the beer added to the final outcome of the chili. It wasn’t discernible in the flavor. I used a pale ale, next time I will use a darker beer and more of it to see if that makes any difference.

I used beer in the cornbread dumplings too, and sharp cheddar cheese. The result is a moist and tender cornbread that you can easily spoon right up with your chili. What could be easier than to cook the cornbread right on top of the chili? The best part is less dirty pans! Well, no, I’m lying. The best part is the eating!

Sun-Dried Tomato Beer Chili & Cheddar Cornbread Dumplings

Sun-Dried Tomato Chili with Cornbread Dumplings
(by Reeni)
For the Chili:
Olive Oil for sautéing
1 large Yellow Onion, diced
4 cloves Garlic, minced
1-2 Chipotle peppers in Adobo, diced, seeds removed
1/2 cup Sun-dried Tomatoes, rehydrated in hot water, diced
1 tablespoon Chile powder
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Thyme
1 pound Ground Beef, 85% lean
1 teaspoon Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon black pepper
14 and ½ ounce can Diced Tomatoes with juices
1 can Cannelini beans with juices
3/4 cup frozen or canned(drained) Corn
8 ounces Beer(save the rest for the cornbread)(Pale Ale)
For the Dumplings:
1/3 cup All-purpose flour
1/4 cup Corn Meal
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/3 cup Shredded Cheddar
1/2 cup Beer
1. Saute the onion in a tablespoon or two of oil in a large heavy-bottomed sauce pan or soup pot over medium-low heat. When the onion is tender and translucent add the garlic and saute until fragrant.
2. Add the Chipotle peppers, sun-dried tomatoes, Chile powder, cumin, oregano and thyme. Saute for three more minutes. Add the ground beef and Worcestershire, breaking it apart as it browns. Season with salt and pepper.
3. Add the tomatoes, beans, corn, and beer. Simmer for 20 minutes. Taste and re-season if needed.
4. To make the dumplings combine the flour, cornmeal, baking powder and salt. Add the cheddar and beer. Mix just until combined. Let sit for five minutes.
5. Drop the dumpling dough by tablespoonfuls onto the top of the chili. Cover and simmer for 15 minutes or until tops of the dumplings are firm.
6. Serve with sour cream and shredded cheese.

How to Freeze Chipotle Peppers in Adobo Sauce

Don’t you hate opening a whole can of Chipotles and only using one or two? I have the solution! Freeze them. Add each one to the corner of a sandwich baggie with a spoonful of sauce. Tie up the bag. Store them all in a ziploc bag in the freezer. Take out as needed. They thaw quickly. You can even put the bag right in a small bowl of hot water if you need them at the last moment.

Sun-Dried Tomato Beer Chili & Cheddar Cornbread Dumplings

Shrimp and Green Chile Quiche

Shrimp & Green Chile Quiche

The moment I read the title of this recipe I knew I would be making it. The very same night. It’s so unique and unlike any quiche I’ve ever eaten. For those of you who have never eaten quiche they are French in origin and are essentially a savory egg pie. Eggs and cream along with the star ingredients of your choosing are baked in a buttery pastry. The cream adds a richness and the eggs a light and fluffy quality. I love the mild spicy kick the green Chiles give to this one and the succulent flavor and texture of the shrimp with the creamy, buttery eggs. I can see it on a brunch table as part of a relaxing weekend breakfast. And it was just perfect served with a fresh green salad for dinner. Any time is the right time to serve this delicious quiche!

Shrimp & Green Chile Quiche

Shrimp and Green Chile Quiche
(adapted from Step by Step Cookbook)

Pastry:
2/3 cup all-purpose Flour
1/3 cup Whole Wheat Flour
pinch of Salt
4 tablespoons Butter, cold, diced
2-4 tablespoons cold Water

Filling:
5 eggs, beaten
1/2 cup Milk
1/2 cup Heavy Cream
3 cloves Garlic, minced
1 cup shredded Extra Sharp Cheddar Cheese
3 Green Onions, chopped
1 can (4 oz.) diced Green Chiles
8 ounces medium sized shrimp* tails off
Salt

1. Sift the flour with a pinch of salt into a medium sized mixing bowl or in a food processor pulse once or twice.

2. Cut in the butter using a pastry blender or in a food processor until mixture resembles fine crumbs.

3. Mix in the water gradually until the pastry comes together in a ball.

4. Wrap the pastry well and chill for 30 minutes.

5. Preheat oven to 400 degrees. Roll out the pastry on a well-floured surface with a floured rolling pin.

6. Fold the pastry in half and then in half again, transfer to a 9-inch pie or tart dish. Cut away any excess with kitchen shears or by rolling the rolling pin over the top of the dish.

7. Sprinkle the cheese, onion, Chiles, and shrimp over the pastry. In a large bowl beat the eggs, add the milk and cream and beat again just until well incorporated. Mix in the garlic. Pour into pastry.

8. Bake for 50-55 minutes until firm and golden brown. Let set for five minutes before slicing/serving.

*Use fresh shrimp. Frozen will render a soggy, water-laden quiche.

Printable Recipe

Shrimp & Green Chile Quiche

Chicken Chipotle Tacos with Guacamole

Chipotle Chicken Tacos & Cool Guacamole

This is a Tex-Mex style recipe for Chicken Tacos with Guacamole. The star of these tacos is the rich, smokiness of the Chipotle peppers. A flavor I love. It seemed only natural for me to combine them with chicken in a sort of reinvention of the standard taco. A little upgrade. 

I made a non-spicy guacamole to give it some serious cooling power, the tacos are spicy enough already. This is great addition to your taco night and super fast if you have leftover cooked chicken on hand.

Chicken Chipotle Tacos & Cool Guacamole

Chicken Chipotle Tacos
(by Reeni) Makes about 7-8 tacos, depending on size
1 Yellow Onion, diced
Vegetable oil, for sauting
3 cloves Garlic, minced
2 Chipotle Chiles in Adobo, seeds scraped out, minced, plus 1 tablespoon of the Sauce
3 cups cooked Chicken, rough chopped
1 teaspoon Oregano
1 teaspoon Chile Powder
1/2 teaspoon Salt & fresh black pepper
1/4 cup water
Guacamole, recipe to follow
Flour or Corn tortillas
Your choice of fixin’s:
Sour cream
Shredded Cheddar or Mixed Mexican Blend Cheese
Shredded lettuce
Diced Tomato
Diced Onion
Salsa
Lime wedges
1. Saute the onion in oil until translucent, add garlic and saute until fragrant, add Chipotles and saute for a minute or two.
2. Add chicken, oregano, Chile powder, salt, pepper, and water. Mix well and heat over medium-low heat about 8 – 10 minutes, stirring often.
3. Serve in heated tortillas with fixin’s.

Cool Guacamole & Taco Fixin's

 Cool Guacamole
2 Avocados, halved, pitted, flesh removed
2 teaspoons fresh squeezed lime juice
1/2 cup Sour Cream
1/2 cup Tomato, diced
1 tablespoon Yellow Onion, finely diced
2 teaspoon fresh Cilantro, finely chopped
Salt and pepper
Use a food processor(or mash together in a bowl) to mix the avocado, sour cream, and lime together until smooth and creamy. Remove to a medium bowl and mix in the tomato, onion, and cilantro. Season to taste with salt and pepper. Chill until serving.

Don’t you hate opening a whole can of Chipotles and only using one or two? I have the solution! Freeze them. Add each one to the corner of a sandwich baggie with a spoonful of sauce. Tie up the bag. Store them all in a ziploc bag in the freezer. Take out as needed – they thaw quickly. You can even put the bag right in a small bowl of hot water if you need them at the last moment.

Chicken Chipotle Tacos & Cool Guacamole



Zesty Chicken Burritos

Zesty Chicken Burritos

I debated with myself over whether to post these burritos. The fact that they were really, really outstanding won out. I under-estimated them. You know when you take that first bite of something and it’s not what you expected, but better, and you just have to say mmmm out loud? Or announce to everyone how good it is? When everyone else at the table does the same then you know their worth sharing.

This was my first time using Ro-tel tomato and green chile mix. But it won’t be my last! They were exceptionally tasty and added a lot of flavor. I mixed them with the shredded chicken and layered the burritos with cheesy rice, shredded cheddar and  refried beans. Then I pan-fried them to melt all the flavors together and make the tortilla all nice and toasty. I topped them with a sour cream sauce made by mixing in softened cream cheese, cilantro and fresh lime juice. The cream cheese enriched the sour cream and made it extra thick and creamy. The refreshing hint of lime and cilantro brightened up and mingled with the other flavors deliciously.  

What did I learn?

1. Burritos are overlooked in my diet!

2. Ro-Tel Tomatoes & Green Chiles are yummy.

3. Burritos are the perfect way to re-invent leftovers.

4. You can never have too much cheese in a burrito!

Zesty Chicken Burritos

Zesty Chicken Burritos
(by Reeni)
Cheesy Rice:
1/2 cup Brown Rice, uncooked
1 cup Sharp Cheddar or Pepper Jack
Burritos:
1/2 yellow onion, diced
Olive Oil for sauting
1 – 15 ounce can Ro-Tel Diced Tomatoes with Green Chiles
2-3 cups cooked chicken, shredded
1 teaspoon Oregano
1 teaspoon Chile powder
1 can Refried Beans, heated
Burrito size Tortillas
1-2 cups Sharp Cheddar, shredded, for serving
Optional Fixin’s: Lettuce, Tomato, Salsa, and Avocado for serving
Sour Cream Sauce:
4 ounces Cream Cheese
3/4 cup Sour Cream
1 tablespoon fresh Cilantro or Parsley, fresh, chopped
fresh squeezed lime juice
1. Cook the rice according to package directions. Add the cheese in at the very end. Put the lid on the pan and allow it to melt. Stir until combined well. If it gets too thick add a tablespoon of milk and stir.
2. Saute the onion in Olive oil over medium heat in a large skillet until soft and tender. Add the Ro-tel including the juices, the chicken, oregano and Chile Powder. Heat through.
3. To make the sauce soften the cream cheese in the microwave, whisk in the sour cream, a generous squeeze of lime juice and the cilantro or parsley.
4. Assemble the burritos: put a strip of beans down the center of the tortilla, top with cheese, rice, and chicken. Fold in the ends and roll up.
5. Wrap the tortillas and heat in a 325 degree oven until warm or pan-fry them in a greased skillet over medium heat on each side. Serve with sour cream sauce and fixin’s if desired.

Zesty Chicken Burritos

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Baked Green Chile Chicken Enchiladas

Baked Green Chile Chicken Enchiladas

This is an unbelievably delicious recipe for Baked Chicken Enchiladas! The filling is made of tender pieces of chicken mixed with green chile sauce, sharp cheddar, sour cream and cilantro or parsley. The filling is then rolled up in flour tortillas, covered in more green chile sauce, lots of cheese and baked off. The spicy green chile sauce is made with sour cream, chicken broth, green chiles and chipotle peppers.

This is one of my family’s favorite comfort meals!

Baked Green Chile Chicken Enchiladas

Baked Green Chile Chicken Enchiladas
(by Reeni)
4 cups Chicken, boneless, skinless, cooked and cut into bite-size hunks
2 + 1/2 cups Extra Sharp Cheddar, shredded
1/4 cup fresh Cilantro, chopped or 1 teaspoon dried
1/2 cup Sour Cream plus additional for serving
Salt and pepper
8-10 taco size flour Tortillas
Green Chile Sauce:
1/2 Yellow Onion, diced
1 tablespoon Canola oil
2 tablespoon Butter
2 tablespoon Flour
1 and 1/2 cups Chicken Broth
1 small can Green Chiles
1 – 2 Chipotle Peppers in Adobo, seeds scraped out, minced*
1 + 1/2 cups Sour Cream
1. In a medium saucepan saute the Onion in the oil over medium-low heat until soft. Push the Onions to one side and add the Butter and Flour. Whisk together and cook for three minutes. Slowly whisk in Broth. Add Green Chiles and Chipotle (adjust the amount according to your heat preference). Bring to a slow simmer and continue to simmer about five minutes, whisking occasionally. Add the Sour Cream, whisk until melted and incorporated. Remove from heat.
2. Preheat oven to 400 degrees.
3. Spray a 9×13 inch baking dish with baking spray and put a thin layer of Enchilada sauce in the bottom.
4. To a large mixing bowl add the Chicken, 1 cup Cheese, Cilantro, ½ cup Sour Cream, 1 cup Green Chile Sauce, dash of salt and pepper, and mix well.
5. In a skillet heat the Tortillas one at a time over medium heat about 30 seconds on each side.
6. Put a 1/2 – 2/3 cup of the Chicken mixture into the middle of each Tortilla, one at a time. Roll and place in pan. Repeat until all the Chicken mixture is used up. Pour the rest of the Green Chile sauce over the top. Sprinkle the remaining Cheese evenly over top.
7. Bake 20-25 minutes until bubbly throughout. Let set for five minutes before serving. Serve with Sour Cream and Avocado.
*Chipotles are optional.

The most delicious mess I ever ate!
Baked Green Chile Chicken Enchiladas

Cheesy Chicken Enchiladas on FoodistaCheesy Chicken Enchiladas