White Chicken Chili

This is always a hit on a cold winter day, especially for Funday Sunday at Michelle and Jason’s.

2 -3 chicken breasts
Salt, pepper and some kind of spicy chicken seasoning
2 cans white beans (I like to use a combo of larger beans and smaller beans), drained
1 T vegetable oil
1 jalapeño, minced
2 poblano peppers, chopped
1 onion, chopped
4 garlic cloves, minced
1 T cumin
1 1/2 t coriander
1 t chili powder
4+ cups chicken broth
2 limes juiced, plus lime wedges for serving
1/4 cup cilantro, chopped
Sour cream for topping
Cheddar cheese for topping

1. Season chicken generously with salt, pepper and chicken seasoning. Place in heavy pan and fill half way with water. Bring to a bowl, cover, and lower heat to medium. Cook for 20 minutes. Remove from water and set aside to cool.

2. Drain and rinse beans. Set aside.

3. Add oil to Dutch oven and heat over medium heat. Add peppers and onions and sauté for about five minutes. Add garlic and sauté for additional minute. Add salt, pepper, cumin, coriander, and chili powder. Continue to sauté for another minute to toast the spices.

4. Stir in chicken stock and lime juice and bring to a simmer. Add the beans and simmer partially covered for 20 minutes.

5. While simmering, shred the chicken. Add chicken to the soup mixture along with the cilantro. Heat through. Serve with toppings.

Chicken, Sweet Potato and Quinoa Chili

And here is sweet potato "soup" number 2.

2 big skinless chicken breasts

1 cup quinoa, rinsed

2 large sweet potatoes, cubed

1 can black beans, rinsed

1 can petite diced tomatoes

3 cloves garlic, minced

3 tablespoons Chili Seasoning http://foodaccordingtomitchande.blogspot.com/2015/12/chili-and-taco-seasoning.html

5 cups chicken broth

1. Spray slow cooker with nonstick spray. Place chicken in slow cooker with rinsed quinoa.

2. Add sweet potatoes, black beans, untrained tomatoes, garlic, chili seasoning, and chicken broth.

3. Cook on high for 4 hours or low for 6-8 hours. Once chicken is cooked, remove chicken from slow cooker and shred. Return to slow cooker and stir.

4. Serve!

Chili and Taco Seasoning

I use this for my Chicken and Sweet Potato Chili but it would be good in any Mexican dish!

1/4 cup chili powder
1 t garlic powder
1 t onion powder
1 t crushed red pepper flakes (I would put more in but the man can't handle it)
1/4 t cayenne pepper (again, see above)
1 t dried oregano
2 t paprika
2 T ground cumin
2 t sea salt
4 t black pepper

Smoky Slow Cooker Chili

Can't take credit, it's totally from a Cooking Light mag, but very good! It asks for only a pound of pork shoulder, so this is good to use up leftovers, or if you can find a good butcher then you're golden. We made some adjustments, so the version below is a little different from the magazine.

Smoky Slow Cooker Chili, courtesy of Cooking Light, January/February 2009, p. 208.

1 lb ground pork
1 lb boneless pork shoulder
3 cups chopped onion
1 ¾ cups chopped red bell pepper
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup beer (lager, like Bud)
½ teaspoon salt, divided
3 tablespoons chili powder
1 tablespoons cumin
2 teaspoons dried oregano
Freshly ground pepper
6 tomatillos, quartered
2 bay leaves
25 oz (2 cans) plum tomatoes, undrained and chopped
1 (15 oz) can pinto beans, drained
1 (7 3/4 oz) can Mexican hot style tomato sauce
3 jalapenos, chopped (with ribs and seeds added)
1 smoked ham hock
1 tablespoon sugar
½ cup chopped cilantro
½ cup chopped green onions
½ cup crumbled queso fresco
lime wedges

1. Heat large skillet over medium heat. Add a little olive oil until heated through, add ground pork until brown. Drain well. Put in slow cooker.

2. Put a little more olive oil in the pan and add the pork shoulder. Brown on all sides and transfer pork to slow cooker.

3. Add a little more olive oil, add onion and bell pepper, sauté about 8 minutes. Add garlic, stir for a minute. Add tomato paste, stirring constantly for 1 minute then add beer, also cook for 1 minute. Put mixture in slow cooker.

4. To the slow cooker, add ¼ teaspoon salt, chili powder through ham hock.

5. Cover and cook on high 5 hours. Remove bay leaves and ham hock (do whatever you want with it afterwards). Stir in remaining salt and sugar.

6. Once in bowls, top with cilantro, green onions, and cheese.