Tuesday, November 8, 2011

Cold Weather Inspired Recipe Link Up!

This time of the year always gets me in the mood for warm, comfort foods. The kinds of meals that can simmer in the crock pot all day long, or ones that I can make while I listen to Christmas music (yes, this early). I've said this before, but I am blessed with many friends who love to cook, and whom I receive constant kitchen inspiration from! I can't remember who exactly I got this recipe from, but it's definitely worth sharing!

Do you love the concept of chili, but you're not a red meat eater? Or perhaps the acidity of a red sauce gives you heartburn, like me. Well, this recipe is the perfect fix for that!

White Chicken Chili Recipe
1 Tbsp. olive oil
1 1/2 cups onion, chopped
3 cloves garlic, chopped
2 tsp. dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. powdered ginger
1 1/2 cups chicken broth (may need extra as it boils down)
1/2 cup dry white wine (optional)
1 bay leaf, broken in half
2 cups cooked and shredded chicken (rotisserie is a great option here!)
1 can white navy beans, rinsed and drained
1 can great northern beans, rinsed and drained
2 jalapeno peppers, minced (I don't add these because of my sensitivity to spicy foods)
1 1/2 cups shredded Monterey Jack cheese
1/2 tsp. coarsely ground pepper
Salt to taste
2 Tbsp. cilantro, finely chopped (optional)
Juice from one squeezed lime

Garnish with
Chopped green onion
Sour cream
Shredded cheese (your choice)

Heat olive oil in large pot. Add onion and saute over medium heat until softened and lightly browned. Add garlic, oregano, cumin and ginger. Stir for one minute. Add broth, dry wine and bay leaf and cook uncovered on medium heat until somewhat reduced (5 to 8 minutes). Then, add chicken, beans and jalapenos. Simmer uncovered for about ten minutes, stirring occasionally. Reduce heat to low and add handfuls of shredded jack cheese, stirring until melted. Add pepper and salt, if necessary (may need to taste test here!). Add lime juice and cilantro. Cook an additional five minutes and reduce heat to simmer. Allow to simmer, taste gets better as it sits!

Finally, remove the bay leaf and serve with garnishes. You can also accompany this soup/chili with garlic bread and a salad! 

Well, I'm officially starved after writing this post, I think I need to edit my grocery list and get to cooking! You know, after I unpack the mountain of kitchen boxes sitting all over the floor.  

Go ahead and link up, ladies! I would love some new ideas!! 

Wanna link up and share your recipe?

1. Blog your recipe.
2. Share a picture of it (if you have one!)
3. Grab my button and add it to your post.
4. Add your (direct) link to the linky at the bottom.
5. Start collecting new inspirations for your kitchen! 

Our Love Nest

Ready, set, link up!!


Anonymous said...

that sounds DELISH! I actually posted a recipe last week of a super yummy winter squash soup. you should try it out. it's inexpensive and EASY! http://sunnysideoflife.wordpress.com/2011/11/01/try-this-winter-squash-soup/

Erin said...

Yum, yum, yum! I'll have to find my fave tortellini soup recipe & link it :)

On Sunday I made chili (red) with Italian sausage & beer - it was a HUGE success!

Erin said...

Two Sadz: 1) It looks like I never even POSTED my fave soup recipe! So I'm giving you a different one...with tomatoes...sorry! 2) The linky looks broken?

Grown Up Grilled Cheese & Tomato Bisque


kourtney said...

I missed the chance to link up! It is cold-weather-yummy-food-season! I recently posted my Tostada Pie recipe that is great for a cool evening!