As I was prepping for the week, I decided to make one of my all-time favorite comfort foods: white chicken chili. My mom made this all the time growing up and it has worked its way into my regular rotation. I call it a chili because that what we always called it; however, boyfriend claims that it is a soup because it “isn’t thick enough to be a chili.” Whatever. You can make this on the stove or in the crock pot. I have been making this in the crock pot lately, but you can also just saute the vegetables and then throw in everything else and simmer on the stove top (it takes about 20-30 min.). You will want to use cooked chicken in you do it on the stove top. Otherwise, follow the recipe below!
White Chicken Chili
- 1 c. chopped onion (I like yellow for this recipe)
- 2 cloves minced garlic
- 2- 14.5 oz. cans Great Northern or Cannelini beans (seriously, either works)*
- 1 lb.-ish chicken breast
- 32 oz. chicken broth (I’m a big fan of Trader Joe’s low sodium)
- 2- 4 oz. cans diced green chiles
- 1 t. dried oregano
- 1/2 – 3/4 t. cumin
- dash of cayenne pepper
- salt and pepper, to taste
- shredded Monterrey Jack cheese and cilantro, for topping
* Today I substituted 3/4 c. dried Great Northern beans. If you use dried beans and forget to soak them beforehand like me, tack a couple hours on to your cooking time. And maybe read the directions on the bag of beans. Just an idea.
Spray your crock pot with cooking spray. Layer onion, garlic, and beans. Place chicken breasts on top. Sprinkle with spices. Pour chiles and broth over the top. Cook on low for about 4-6 hours or high for 3-4 hours. Serve with a little shredded Monterrey Jack and chopped cilantro.
Makes 6-8 servings.
Vegetable soup is my go-to anytime I feel like I need a boost of vitamins or to get back on track after overindulging. Since I am heading back to school from winter break, I whipped up a big batch of this soup to take in my lunch all week.
Years ago, my mom taught me how to make the basic Weight Watchers vegetable soup. Over timeI have played with the recipe and I think I have finally gotten it right. It’s the Sriracha that really makes the soup, in my opinion. It doesn’t take a lot and it adds that little something extra that keeps the soup from being your typical, boring vegetable soup.
Vegetable Soup with a Kick
- 1 Tbsp. olive oil
- 2-3 medium carrots, peeled and chopped
- 2-3 celery stalks, chopped
- 1 medium onion, chopped
- 1-2 cloves garlic, minced
- 1 medium zucchini, chopped
- salt and pepper, to taste (start with 1/2 tsp. and add from there)
- 15 oz. can petite diced tomatoes, undrained
- 1 c. frozen corn kernels
- 1 c. frozen French cut green beans
- 1/4 head green cabbage, chopped
- 32 oz. carton lower sodium vegetable broth
- 1-2 tsp. Italian seasoning
- 1/4 – 1 tsp. Sriracha (to your taste)
Heat olive oil over medium to medium-high heat in a large stock pot. Sautee carrots, onion, celery, and garlic for about 3-4 minutes, or until slightly softened. Add zucchini, salt, and pepper, and sautee for an addition 1-2 minutes.
Add broth and tomatoes. Cover and bring to a boil.
Once the soup is boiling, add cabbage, green beans, corn, Italian seasoning, and Sriracha. If like heat, give the Sriracha a good squirt. If you are unsure, add a little bit at a time. Turn heat to low and simmer for 20-30 minutes. Enjoy! It makes great leftovers.
Of course, now that I added all of these photos I have realized that vegetable soup really isn’t pretty. Good start, me! *self high five*