Bean and Chicken Chili

A.K.A. White Chili.  It’s been cold around here lately and that puts me in the mood for warm soups and chili.  About a week ago, I wanted something warm and comforting, but I didn’t have time to make our regular chili recipe (watch for that in the next week or so!).  So, I looked through a few recipes I had for White Chili.  I didn’t really find one I liked, so I just made up my own recipe.  And it turned out great!  I even used some convenience ingredients to lessen my cook-time!  Oh yeah…now that’s what I call a good recipe – quick, easy and YUMMALICIOUS!  That describes this chili/soup for sure! 

Let’s Get Cookin.

 

Start by throwing one chopped onion and 4 cloves chopped garlic into a soup pot.  Let those cook until translucent.

Then, pour in 7 cups water.  Drop in 7 chicken bouillon cubes.

If you have chicken stock on hand, just use 7 cups of stock instead of water and omit the bouillon cubes.

Bring that mixture to a boil.  Add one small can of pinto beans, navy beans, butter beans, or any other kind of bean of your choice. 

Use a potato masher to lightly mash up the beans.  This will help thicken the chili.  Add another 2 small cans (or one large can) of beans.

Add in 1 tsp dried parsley, 1/4 tsp salt, 1 tsp cumin and 1 tsp paprika.

Now, some people may cringe at the next ingredient, but it’s really not as bad as you might think.  Canned chicken.  Found in the same place as tuna at the grocery store, it works in a pinch.  I didn’t have time to cook chicken and shred it.  So, I used canned chicken.  I wouldn’t eat canned chicken by itself.  Um…no.  But, in a recipe like this, it’s not that big of a deal. 
So, open up two cans of chicken, drain well and chop it up a bit.  Of course, you can use ‘real’ cooked chicken if you want.  I won’t judge you.

Add the chicken to your pot. 

 Let the mixture simmer for about 30 minutes, and voila!  Bean & Chicken Chili!

To serve, I like to add a dollop of sour cream.

{Comfort Food} Potato Soup

Potato Soup.  It’s one of those things that makes you all warm and tingly inside just thinking about it.  I love a good comforting bowl of potato soup on a cool night, but it’s also a nice quick meal that will be on the table in less than 30 minutes.   And with just a handful of  ingredients, it’s super easy to prepare as well!  Let’s get started…

Start by melting 3 tbsp butter in a large saucepan.  When the butter is melted, add in 1/4 cup flour…

Stir that with a whisk until it’s smooth.  Let it cook for about a minute, stirring constantly…this will cook out the ‘raw flour’  taste…

Now, gradually add in 4 cups milk, stirring briskly as you add it in.  Now, dice up about 3 or 4 potatoes, to make around 2 cups of diced potatoes.  Throw those into the pan…

 Dice up half an onion and toss in the pan

 

Add about 1/2 tsp salt and 1/4 tsp pepper, or to taste.  Then, let the mixture cook over medium-low heat, stirring often, until it thickens and potatoes are tender.

While the soup is cooking, dice up some bacon (I use turkey bacon, but use whatever you like) finely…

And fry until crisp…

 

Spoon the soup into bowls and top with bacon

Then top with cheese and croutons or whatever else tickles your fancy.

Try this homey recipe…and you’ll be snuggled up on the couch in a blanket in no time! 

Potato Soup

3 tbsp butter

1/4 cup flour

4 cups milk

2 cups diced potatoes

1/2 onion, diced

1/2 tsp salt

1/4 tsp pepper

4-6 slices bacon, diced

shredded cheese

croutons

 

Melt butter in large saucepan over low heat.  Add flour, stirring until smooth.  Cook for one minute, stirring constantly.  Gradually add milk.  Stir in potatoes, onions, salt and pepper.  Cook over medium-low heat, stirring often, until thickened and potatoes are tender.

Top with diced cooked bacon, shredded cheese and croutons