Wednesday, May 25, 2011

Does It Really Taste Like Chili? White Chicken Chili

I have been wanting to make this for years, but my assumptions took over for me....

Chicken Chili?

And white?

Chili has to have tomatoes, right?

Well, I finally gave in and went to my kitchen to create a chicken chili.

Am I glad I did?

Sure enough....

This recipe is linked to Eat At Home, Ingredient Spotlight.

I cooked 4 chicken breast halves in simmering water for about 35 minutes.

Chopped the chicken in chunks (say that 10 times fast...), and gathered other ingredients from the kitchen that I thought would be good in this soup.

And why am I so stuck on soup at the end of May?

I have no explanation for that. Sorry.

But soup is one food that is so versatile. You get your meats and veggies all in one dish.

And it's very satisfying.

I chopped up two zucchini, one green and one yellow along with onion and garlic.

Is there any food better than beans?

I am a bean lover, and the more the better.

Just so you know, my favorite bean is the black bean.

A little bit of information about me....

I used the broth that I cooked the chicken in for my soup base.

That doesn't look very white to me....

But was my first attempt at making chicken chili a success?

It sure was.

This is definitely going on my favorite soup list.

I need to steer clear of my assumptions.

Just look at what I was missing out on.

White Chicken Chili

1 medium onion
2 small zucchini (one green and one yellow), chopped (with skins on)
3 garlic cloves, minced
1 TBS olive oil
7 c. water seasoned with chicken soup base (according to directions on container). I used the water I cooked the chicken in. Take out 1 cup of broth and set aside.
2 (15.5 oz.) cans great northern beans, rinsed and drained
1 (15.5 oz.) can butter beans, rinsed and drained
2 TBS minced fresh parsley
1 TBS lemon juice
2 TBS cornstarch
1 c. reserved chicken broth
4 chicken breast halves, cooked and chopped

In a large saucepan, cook onion, garlic, and zucchini in oil until tender (till onion is translucent) about 5 minutes. Stir in broth, beans, parsley, lemon juice, and chili seasoning, bring to a boil. Reduce heat; cover and simmer for 5-10 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened.

"Do your best to present yourself to God as one approved, a workman who does not need to be ashamed and who correctly handles the word of truth."
2 Timothy 2:15

Yup, I am kind of ashamed of myself for ignoring this great dish. My assumptions took over me and did not give me a chance to see the truth. To know the truth.
Because God will examine what kind of workers we have been for him, we should build our lives on His Word and build His Word into our lives. His Word alone tells us how to live for Him and serve Him. Worshipers who ignore the Bible will certainly be ashamed of their actions and thoughts. Diligent Bible study is vital, otherwise we will be making assumptions on God and our true purpose for living.

3 comments:

  1. Looks great for a cool day!

    ReplyDelete
  2. How taste tempting this delicious dish is! I've made a similar recipe...adding the veggies has got to make it even better. Thanks for sharing your awesome recipes.

    ReplyDelete
  3. That looks really good. Jim loves chili. I'll have to try this one.

    ReplyDelete

I look forward to and appreciate any comments.
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