White Chicken Chili

Hello! I think it's safe to say that fall is here to stay. It's a chilly 50 degrees here in West Lafayette, IN and windy and damp. What a great day to make chili and watch some college football! It's taken me a WHILE to perfect a white chicken chili recipe. I think I've made about 8 different versions... nothing quite satisfied me until a couple of weeks ago. To date, all of them were too soup-like for me. I finally decided to make a roux and that was a game changer!! I've made this particular version twice now and I think I've finally got a winner!! Let me know what you think or if you have any suggested modifications.

WHITE CHICKEN CHILI

What you need for the chili:
1 poblano pepper, chopped
1/2 of a large white onion, diced
1 red bell pepper, chopped
3 tablespoons butter
2 tablespoons flour
4 cups of chicken stock 
1 8oz package of cream cheese, softened (let it sit out about an hour if you can; or pop it in the microwave for 15 seconds before using)
2 chicken breasts, cooked and diced
1 packet McCormick white chicken chili seasoning mix (pictured below)
1 teaspoon ground cayenne pepper (or as much/little as you want; I like it spicy!)
1 can cannellini beans
1 can garbanzo beans
1 can southwest corn 

To make the chili:
1. I always start by cooking my chicken low and slow. I don't use any seasoning since the chili will have enough. Once cooked thru, dice chicken into small bites.
2. Saute your peppers and onion in a pan with 1 tablespoon of butter until onion is translucent, about 10 minutes.

This was more than needed- we made another batch of chili today, too ;)

3. In a large pot, melt remaining 2 tablespoons of butter. Add flour and form a roux. Cook flour until golden, about 5 minutes.

4. Slowly add 2 cups of chicken stock to the roux, mixing constantly until thick. 
5. Add McCormick seasoning packet and cayenne pepper; mix well. 
6. Add your 8oz package of cream cheese. Slowly mix until cream cheese is melted and incorporated into the base.

7. Add your cooked peppers and onions to the base you've made and mix well. Slowly add in another cup of chicken broth.
8. Drain and rinse your beans; drain corn and add to your chili pot. Mix well and bring to a bubble.

9. Add diced chicken and remaining cup of chicken broth. Bring to a boil and cook for about 10 more minutes.

ENJOY over rice, baked potato, macaroni or just plain. This is a real cozy, yummy fall meal!

 

This was served over a baked potato with cheese and green onions!

Creamy Tomato Soup

Good Afternoon! I know spring is upon us but I've been wanting to make a good, homemade tomato soup for months now! I love going to Panera and ordering their chunky, flavorful tomato soup with asiago croutons. Yum! It's definitely been warmer here in West Lafayette but the rain showers and dreary days have had me craving a warm soup come lunchtime. So, here's my first attempt at a copycat of Panera's tomato soup. Let me know what you think!

CREAMY TOMATO SOUP

What you need for the soup:
2 tablespoons of olive oil
3 cloves of garlic, crushed
1 yellow onion, chopped
2-28oz cans of peeled, whole tomatoes
1.5 cup chicken stock (or vegetable to keep the recipe vegetarian)
3 tablespoons of sugar
1/4 cup whipping cream (you can use half and half if you don't have heavy cream)
1 teaspoon cayenne pepper (I would use more next time because I like it to have a kick and this wasn't very spicy)
8 basil leaves, roughly chopped
1/4 teaspoon dried oregano
Salt and pepper to taste
2 cups cooked pasta (I used rotini noodle)

To make the soup:
1. In a heavy saucepan, heat olive oil over medium-high heat. Add garlic and sautee for about a minute; then add your onion. Cook until translucent, about 10 minutes.

2. Add your tomatoes- including the juice, chicken stock and sugar. Bring to a low boil, then continue to cook on low (uncovered) for about 15 minutes. 
3. Add the whipping cream, basil, oregano and cayenne pepper. (Sorry, forgot to take a picture here!)
4. Carefully transfer the mixture to a blender, about half at a time, and puree until smooth. (If you have an immersion blender that's much easier and I'm jealous!!) 

5. Transfer pureed soup back to the pot and add your pasta. Cook on low for about another 5-10 minutes. 

 

Already packed up to take to work for the week!

6. Serve immediately with bread or a grilled cheese (yum!!) or store in airtight containers in the fridge for up to a week. You could also freeze some if you like for up to 3 months!

ENJOY!

Broccoli, Cheese and Rice Soup

Hi Everyone! I wish I could say 'Spring is in the air! Let's make a fresh, springy recipe to celebrate the warmer temperatures! Unfortunately, we're on the brink of expecting another 5-6 inches of snow tonight into tomorrow. I'm sure I speak for everyone in the Midwest when I say that we're SO sick of this weather! Since more cold weather is upon us, I thought another comfort classic was in order. I don't know about you, but I love broccoli cheese soup! Whenever we go to Panera it's pretty much a given that this is part of my you-pick-two. I found this recipe for broccoli cheese and rice soup about 2 years ago and I've been making it every winter since! Sometimes we get bread bowls to serve it in, or just have a breadstick on the side. Even just plain is really yummy, too! Try this recipe out while you're snowed in at home over the next few days; I promise you'll keep this one in your recipe book for winters to come!

BROCCOLI, CHEESE and RICE SOUP

What you need for the soup:
1 cup chopped onion
2 tablespoons of butter
1 can cream of mushroom (or whatever your favorite is) condensed soup
1/2 soup can of milk
1 1/2 cup shredded cheddar cheese 
1 1/2 cup cubed Velveeta cheese (I always use the 2% kind but whatever you have is just fine)
3 cups chicken broth (more if you like a soupier soup ;)
20 oz chopped broccoli (I always buy fresh and chop it up but frozen will work, too)
2 cups cooked rice

To make the soup:
1. To begin, get your rice going right away. I always make one cup uncooked which usually results in a bit more than 2 cups cooked but I like the soup a little thicker.
2. While rice is going, melt butter in a heavy duty saucepan; add onions and cook until translucent. 

3. Chop your broccoli and Velveeta while the onion is sauteing. 

4. Once onion is cooked, add condensed soup, cheese and broccoli to the pan. Cook on medium heat until well combined and cheese is melted (about 10 minutes).

5.  Finally, when rice is done, add that to the cheese mixture along with your chicken stock and broccoli. (*NOTE: To make this recipe all vegetarian, use vegetable broth.) 

6. Simmer on low heat for about 30 minutes until soup is to a consistency you like.
7. Serve with chopped green onion, sour cream and/or shredded cheese.

ENJOY!!

Creamy Chicken and Wild Rice Soup

This soup can brighten any dreary, cold winters day. It will also warm up your kitchen and your belly! I first had this soup at Panera a while back and I loved it! So of course, I went on a search for a copy cat recipe that I could try. I've made this about 4 times now so I've got the recipe down pretty good. It even won our tailgate's soup/chili cookoff last year! I couldn't believe that every last drop of this soup went. It's creamy, thick and hearty so you could have it all alone or with a grilled cheese to feel even more warm and gooey! If you want a thick soup, I would follow the recipe listed below pretty closely. If you use much more liquid, it can get pretty thin but do whatever suits your family's taste buds!


COPYCAT PANERA CREAMY CHICKEN WITH WILD RICE SOUP

What you need for the soup:
About 3 cups chicken broth
2 chicken breasts (boneless, cooked and cubed-you can always get a rotisserie and just cut it up)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet so be sure to save it)

1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced (I use one medium)
1 cup cremini mushrooms 
About 3 cups light cream (I use 1.5 cups heavy cream and 1 cup skim or 1% milk)

To make the soup:
1. I always start by cooking my chicken first that way it’s out of the way.

 

2. Prepare rice according to package directions except DO NOT use the seasoning mix. You could also substitute chicken broth for the water for added flavor.

 

3. While your rice is cooking, cut up your veggies (I always buy the mushrooms and carrots already cut so all I have to prepare is the celery and onion).

4. Once rice is done, add your cooked chicken to the pot and 2-3 cups of your broth. (I normally start light with 2 cups as you can always add more later.) Leave this pot off (no heat) but covered while you cook your veggies.

 

5. In a small bowl, combine pepper and flour. Set aside.  

6. In a large pot over medium heat, melt your butter. Add carrots, celery, mushrooms and onion and sautee for about 5 minutes. Stir in the contents of seasoning packet, and continue cooking your vegetables until softened, about 5-10 minutes more.

 

7. Now, add in your seasoned flour while stirring constantly to form a roux (a golden, thick mixture of the butter and flour). Continue stirring and cooking the roux for 3-4 minutes until it is nice and thick.

This is the 'roux' after about 5 minutes cooking.

8. Slowly whisk in cream (and/or milk), a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.

Remember I only used 2.5 cups of 'cream'.

9. Take your broth, rice and chicken pot and stir it into the cream mixture until it’s all well incorporated. If it’s too thick, add more broth. (The original recipe called for 6 cups but we like our soup thick so I never use that much. I actually didn't add any more than the original 2 cups to this particular batch.)

10. Bring soup to a boil and then simmer for about 10 minutes to mix all your flavors. The soup really does thicken as it cooks; if you want, add more broth. Or, if you save it for later in the week to re-heat you can add more chicken stock at that point, too!

It really thickens up after cooking!

Serve with bread or a grilled cheese for an extra yummy meal!! ENJOY!