White Chicken Chili (Southwest Chicken Chili)

White Chicken Chili @glutenfreemakeover.com

 

On Friday, I had a soup luncheon at school. I am forever running late so, I figured the best thing was to make my soup the night before and let it cook all night. Best decision EVER!

I made a delicious white chicken chili for the luncheon. It even made enough for dinner tonight! And, once again, my crockpot proved it’s worth when I warmed up the leftovers in it while I shopped.

*Disclaimer: yes, I know that black beans in a white chicken chili is an abomination. I’ve received enough emails that if I didn’t already, I have no doubts now. haha
If it helps, think of this more as a Southwestern Chicken Chili – the beans, the corn, the tomatoes, and chilis. Super good. Super yum.

White Chicken Chili
Serves 6-8

Ingredients:
3-4 chicken breasts
2 – 14.5oz cans black beans (rinsed)
2 – 14.5oz cans sweet corn (one drained, one with liquid)
1 can Rotel (I use Mild – but add more Ro*Tel or a hotter version to spice it up)
2 pkgs Ranch dressing mix
2 – 8oz pkgs cream cheese
2 tsp chili powder
2 tsp onion powder
2 tsp cumin
1/2-1 cup gluten-free broth (optional)

1) Place the raw chicken in the bottom of the crockpot.
2) Pour the beans, corn and Rotel over the chicken. Mix in the ranch mix and spices.
2a) This is a thick chili. If you are concerned with the thickness, you can add chicken broth to thin it down some. It won’t change the flavor much; just the consistency.
3) Lay the cream cheese on top of the chicken, beans, and corn.
4) Cover and cook on low for 6-8 hours.
5) When done cooking, stir in the cream cheese and shred the chicken.

***Per many questions:
Ro*tel is a brand of diced tomatoes and chilis. In the event you don’t have Ro*tel, you can easily sub in some plain diced tomatoes with some green chilis.
Also, I have often subbed low-fat cream cheese in this recipe and it has still come out really good. Definitely a great go-to option if you are cutting calories and fat.

If you like this recipe, make sure you check out these recipes as well:
Chicken Pot Pie Soup
Creamy Country Chicken with Biscuits
French Onion Soup

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French Onion Soup – From Scratch

French Onion Soup @glutenfreemakeover.com

**Originally posted at Joy in These Moments

I bought a 3lb bag of yellow onions the other day. (I price matched it for $0.98!!)
Unfortunately, I forgot that I already had a bag of onions at home. So, I had to find something to do with them.

Enter my friend, Aprille. She blogs over at Beautiful in His Time. We were talking recipes and Pinterest when she directed me to her French Onion Soup.

I’ve never made this soup before and honestly had only had it once or twice – at a restaurant where it was super salty. But, I decided to go ahead and try it out since I had all the ingredients on hand.  I also added a few tweaks of my own as I was cooking.

Oh my word. When it was done….whew. It was so good it made me cry. (Well, really, the crying began when I was slicing the onions, but it still counts, right?

French Onion Soup

Ingredients:
4 medium onions
2 cloves garlic
1 stick butter
5 gluten-free beef broth
2 bay leaves
2 sprigs fresh thyme
1/2 cup white wine

Instructions:
1) Slice the onions in half, then slice thinly. Peel and mince garlic.
2) Melt the butter in a large pan, then add the onions and garlic.
3) Over medium heat, caramelize the onions, stirring occasionally to avoid scorching – about 15 minutes.
4) Add broth, bay leaves, thyme, and white wine.
5) Allow to simmer for approximately 1 hour.
6) Serve with your favorite white cheese melted over the top. Tradition dictates Gruyere, but we had Mozzarella on hand and it worked just fine.

Chicken Pot Pie Soup

Gluten-free Chicken Pot Pie Soup  @glutenfreemakeover.com

**Originally posted at Joy in These Moments

Thursday afternoon found my little town dodging sleet and slick roads. It certainly made for an interesting early dismissal at school (Administration decided to dismiss at 1:00), but it was perfect timing. By 2:00, the sleet was coming down hard and the roads were getting sketchy. By 3:00, we already had 2 inches of snow on the ground!
I’m so glad we went to school, even in the midst of an inclement weather dismissal. That just means one less day we have to make up at the end. Friday, however, was a snow day – I would have been home anyway due to a late birthday celebration with John. But, the snow day allowed me to keep on of my personal days. That’s always a bonus!
Obviously, a snow storm requires special food, right?  At least in my book.
I’m pretty bad, really, when it comes to being snowed in. I foresee apocalyptic proportions of snow. And apocalyptic levels of snow requires the right kinds of sustenance. No bread, milk, and eggs for us. No sir. Those are the amateur’s rations.
I came home with donut holes, apple pie, ingredients for snow ice cream, and comfort foods like Poppyseed Chicken and Chicken Pot Pie Soup. I really had no excuse for the apple pie, aside from my seeing it and wanting it. Impulse buying at it’s finest. It was okay, though. I mean, you have to have rich, delicious, make-you-warm-down-to-your-toes comfort food when you are surrounded by a Winter Wonderland.

I had been searching on Pinterest for this very thing – a warm, yummy soup that I just couldn’t get enough of. I came across this recipe for Chicken Pot Pie Soup. It was so yummy and filling.

We polished off the whole pot. No left overs! It was that good.
(And so that John and I don’t sound like absolute hogs, his mom and sister were visiting when I made the soup, so we did have help putting the soup away.)

Here is my adapted recipe for Chicken Pot Pie Soup.

Chicken Pot Pie Soup Recipe:

Ingredients:
1 1/2 Tbsp cornstarch
2 cups gluten-free chicken stock + 4 Tbsp water
4 cups milk
2 large celery stalk, chopped
1 onion, chopped
1 (10 oz) package frozen mixed vegetables
2 large russet potatoes, peeled and cubed
8 ounces sliced mushrooms
2 tsp Thyme
2 chicken breasts
Salt and Pepper, to taste
Garlic powder, to taste

Directions:
Whisk together 1 1/2 Tbsp of cornstarch and 4 Tbsp of water into a slurry and set aside for later.
Whisk together 1 1/2 Tbsp cornstarch and 4Tbsp water into a slurry and set aside for later.
Combine milk and chicken broth and bring to a boil. Once boiling, add chopped celery, onion, potatoes and frozen vegetables. Simmer until the vegetables are tender, about 20 minutes.
While vegetables are cooking, prepare the chicken breast. Season with salt, pepper, and garlic powder. Cook on indoor grill or pan fry until done – I used my George Foreman grill. Let cool for 5 minutes, then dice.
Add diced chicken and thyme to the soup. Season with salt and pepper to taste.
Whisk in cornstarch slurry slowly. Depending on the amount of liquid in your pot now, it may or may not take the full amount. Eyeball it and stop adding the slurry when you achieve the desired thickness.
**Remember that cornstarch gets thicker as it sits. **
I added a bit more thyme than the original recipe stated. I love my herbs, so I knew a pinch was not going to suffice. I did use the 3 potatoes that the recipe called for as well, but it was way too many for us. So, in my adapted version, I took the potatoes down to 2. I also added more celery.
In the future, I will leave out the mushrooms. They weren’t bad, but I prefer my pot pies without and the same apparently goes for the soup. I’ll also add a few more mixed vegetables.

Any good snow day recipes to share?