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| Can you smell it? Gooey cheese. Green chilies. Yum. |
Cheesy, creamy, savory, lip-lickin' good. This chili needs to be on your menu this week. It's hearty, rich and delicious. I love chicken, thus I love white chicken chili, but I wanted to do something different this week. Dave was craving something "Mexican" and asked for tacos, but the cooler weather this past weekend had me dreaming of scrumptious, warm soups.
What I love about chili is you can throw in almost anything and make it work. I chose not to make this version spicy, but you could easily kick up the heat with some hot sauce. I like Cholua! :)
Don't even get me started on toppings. Chili is so versatile. If you make this for a group, lay out a spread of topping options like sour cream, green onions, crushed tortilla chips, etc. and let each person make their bowl a masterpiece.
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| Sorry for the grainy photo! We promise we are working on our photography skills. |
What is easier than throwing everything in a pot? Don't let the cook time on this recipe scare you! It is NOT a lot of work. You just need to let it marinate for a good while so all the flavor simmers into every bite.
The best part of this recipe is the leftovers. It makes a large pot. Enough for 8-10 people. But we are a family of 2. You better believe we chowed down on this all week. Just kidding, we at it in 3 days. No shame.
Red & Green Chili
Printer Friendly Version
Prep time: 5
minutes
Cook time:
50-60 minutes
Yield: 8
servings
Ingredients:
1 lb.
boneless, skinless chicken breasts (about two good size breasts)
1 medium
yellow onion, diced, step 2
3 cloves of
garlic, minced, step 2
1 green bell
pepper, diced, step 2
1 red bell
pepper, diced, step 2
1 ½ cup
chicken stock
1 ½ cup
water, divided + additional for boiling chicken
1 (15 oz)
can cannellini beans, with liquid
1 (15 oz)
can great northern beans, with liquid
1 (10 oz)
can cream of chicken soup
1 (11 oz)
can sweet white corn, drained – we like Green Giant
1 (7 oz) can
salsa verde – we like Herdez
1 (4 oz) can
green chiles
8 oz. block
of Colby Jack cheese – you can buy shredded if you prefer
3 green
onions, chopped
Instructions:
Step 1:
Place chicken breasts in a large soup pot. Fill 2/3 full with water, cover and
bring to boil over high heat. Boil chicken for 20-25 minutes. Proceed to step 2
while chicken cooks.
Step 2:
While chicken is boiling, dice vegetables and mince the garlic. Check chicken for
pinkness near 20 minutes by removing a breast and cutting into it. Continue
boiling until done, as needed. Remove chicken from pot and dump out the water.
Step 3:
Place pot back on burner and lower heat to medium. Add onion & garlic; cook
for about 2 minutes, until fragrant. Scrape up onion & garlic from bottom
of pot with a wooden spoon as it cooks. Browned bits are ok, these add flavor!
After about 2 minutes, add the red & green bell pepper plus ¾ cup water.
Cook peppers for about 7 minutes, scraping bottom & stirring occasionally.
Step 4:
Once peppers seem slightly tender, about 7 minutes, add the remaining ¾ cup
water, chicken stock, and all remaining canned ingredients. Be sure to add the
liquid with the beans, and drain the corn. Do not at the cheese in this step.
Stir all of the ingredients in the pot to combine. I like to use a wooden spoon
because it is sturdy. Lower your heat to a medium-low temperature and let the
soup simmer for 25-30 minutes, stirring occasionally.
Step 5:
While soup simmers, shred the cheese block with a medium/fine grate shredder. Freshly
grated cheese makes a huge difference in recipes, and we LOVE using it, however
it’s not always feasible. A bag of shredded cheese will work just fine. Remove
pot from heat and stir in 1-2 cups of shredded cheese, depending on your cheesy
preference.
Step 6:
Spoon soup into bowls; top with additional cheese and chopped green onions, if
desired. Let soup cool for 3-5 minutes before serving.
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| Where did the bell pepper go to have a few drinks? Put your answer in the comments! |
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