Friday, July 2, 2010

Hearty Food in Summertime? Crazy!

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I am lucky to have a fiance who absolutely loves all soups, stews and chilis no matter the weather! It makes it a lot easier to find recipes that reheat well as he often doesn't get to enjoy dinner until 9:00pm due to his schedule at the hospital. It also allows the rest of us to eat at a more "normal" hour around 6:00pm and not die from starvation waiting til the sun goes down to eat!

Tonight's recipe was made in the crock-pot and is White Bean Chicken Chili. I served it with corn muffins and it is definitely going to be in our regular rotation. If you like a little more heat in your chili, leave the seeds in the pablano and jalapeno peppers or add a little hot sauce at the end to spice it up!

White Chicken Chili

- olive oil
- 1 large green pepper (seeded and chopped)
- 1 poblano pepper (seeded and chopped)
- 1 jalapeno pepper (seeded and chopped)
- 1 medium-sized onion (chopped)
- 1 clove chopped garlic
- 1 tbsp. + 1/2 tsp. ground cumin
- 1 tbsp. + 1/2 tsp. ground coriander
- 2 lbs. bone-in, split chicken breasts
- 2 cans cannellini beans (drained and rinsed)
- 1 cup chicken broth
- Juice of 1 fresh lime

1. Heat olive oil in a large nonstick skillet over medium heat. Once heated, add peppers, onion, garlic, 1 tbsp. cumin and 1 tbsp. coriander. Cover and cook, occasionally stirring for 5-8 minutes until just tender.

2. Transfer pepper mixture to crock pot, add chicken, beans and broth. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.

3. Remove cooked chicken breast and shred meat from bones.

4. Add shredded chicken back into the crock pot and stir in 1/2 tsp. cumin, 1/2 tsp. coriander, lime juice and salt to taste.

5. Let cook for another 30 minutes to blend flavors then serve topped with shredded cheese and sour cream.

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