chicken chili

White bean chile chicken verde soup in the slow cooker

/ Meg / 5 Comments

Soup

Though I hear rumblings about spring being “just around the corner,” it’s still mighty cold in our corner of the universe . . . making soup pretty much a staple around here.

I’ve extolled the virtues of my slow cooker often (too often?) lately, but it really is one of my favorite things. I love knowing dinner is already taken care of when I leave for work at 8 a.m. Makes me feel like a rock star wife/cook/human. And I have a hunch my love affair with the slow cooker will only intensify after Baby J’s arrival.

While browsing for good slow cooker recipes, I’ve been struck by how many require cooking for just 4-6 hours. Given my husband and I get home about nine hours after leaving, I need a meal that will stand the test of time . . . literally.

This slow cooker white bean chile chicken verde soup cooks for eight hours and features meat so tender, it practically crumbles when you take it out of the slow cooker. The cumin gives it a nice punch, and the heat from the jalapeños and chiles is warm without burning you up. I like spicy, but not too spicy. And this isn’t too spicy.

It has everything I look for in a good weeknight meal, basically: tasty, filling, relatively healthy, makes a lot. Because what’s a soup recipe without leftovers? Disappointing, that’s what.

A great dish simply must be enjoyed again the next day. Pretty sure it’s in the Constitution.


Soup


Slow cooker white bean chile chicken verde soup

Ingredients:
2 pounds chicken breast, fat removed
1 small onion, chopped
2 fresh jalapeños, seeded and diced
2 teaspoons minced garlic
1 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
2 cans green chiles
1 cup salsa verde
2 cans white beans, drained and rinsed
1 32 oz. container of chicken stock
2 tbsp lime juice
1 1/2 tsp seasoned salt, garlic salt or salt-based Cajun seasoning
Red pepper flakes, to taste


Place chopped onion, diced and seeded jalapeno peppers and minced garlic in the bottom of your slow cooker. Top with chicken breast and spices.

Add undrained cans of green chiles and salsa verde, followed by the cans of drained and rinsed white beans and chicken stock.

Let mixture simmer on low for 8 hours, or on high for 4 hours. Before serving, remove the chicken breast and shred, then add the shredded chicken back to the slow cooker.

Squeeze lime juice into soup and sprinkle with seasoned salt. Add red pepper flakes, if desired. Stir and let simmer an additional 20-30 minutes. Serve and enjoy!

Recipe adapted very slightly from Maebells


Warm, comforting chicken chili

/ Meg / 14 Comments

Chicken chili

I’m already reaching the lazy part of my pregnancy.

Everyone says the second trimester is the best! thing! ever! because, for most women, the nausea has abated (true) and you find yourself with a burst of energy (somewhat true). After the exhausted slog that was the first few months, I came into the new year determined to stop putting off necessary chores and focus on helping get the house in order.

But cleaning is just part of it, of course. Though we still have months before the baby comes, I’m already focused on making meal prep easier and less time-consuming. I’m crazy about our slow cooker and have taken advantage of the winter months to try lots of soups, stews and hearty meals . . . some I hope to make again and freeze before Baby J’s arrival.

Based on this recipe, this slow cooker chicken chili has a hint of heat . . . but is mostly a giant bowl o’ comfort. I’m a cheese fanatic, so the addition of shredded cheddar at the end really clinches it. I used chicken breast tenderloins instead of the breast themselves, and they worked beautifully! Even after cooking for eight hours, the meat was tender and the flavors thick and varied.

It has a bit of the feel of a Mexican enchilada — but it’s not spicy (unless you want it to be — add more red pepper flakes), and it’s definitely filling. Like all my favorite slow cooker recipes, we now have a ton for lunches!

Having lunch ready to go is awesome, too. Less effort. More convenient. Grab and go.

Awesome for tired pregnant ladies and hungry adults alike.


Chicken chili


Slow Cooker Chicken Chili

Ingredients:
1 can of black beans (drained & rinsed)
1 can of corn (drained)
2 cans of Rotel tomatoes with chiles (not drained)
1 package of Hidden Valley Ranch Seasoning mix (dry)
1 teaspoon cumin
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon onion powder
1/4 teaspoon red pepper flakes
1 tablespoon minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 medium yellow onion, chopped
1 8oz package of cream cheese
2 chicken breasts
1 cup of chicken stock
1 cup shredded cheddar cheese (optional)

Directions:
In a slow cooker, combine black beans, corn, Rotel tomatoes, ranch mix, cumin, chili powder, paprika, onion powder, red pepper flakes, minced garlic, ground black pepper, garlic powder, chopped onion and chicken stock.

Cut chicken breasts in half and add to the mixture. Spoon cream cheese over the chicken and cover with a lid. Cook on low heat 5-7 hours, or until your chicken breasts shred easily with a fork.

When chicken is done, remove from the slow cooker and shred with 2 forks. Return to the chili mixture and stir well until all cream cheese lumps have dissolved. Top with cheddar cheese, serve and enjoy!

Recipe slightly adapted from The Best Blog Recipes