Tag Archive for chicken broth

White Bean Chicken Chili

Happy New Year!!! It’s hard to believe that 2016 is already upon us. We know that we were a bit off the grid in 2015, but one of our resolutions is to get back in the kitchen and bring you more fantastic recipes and cooking tips. It’s not that we haven’t been cooking, we have just too busy to blog about it!! Anyway, here is the first recipe of the New Year: White Bean Chicken Chili! I had a few people over on New Year’s Day and made three different types of chili…a) Traditional Chili b) White Bean Chicken Chili 3) Vegetarian Chili. They were all great, but the overall consensus was that this was the favorite because it was so different and not too spicy.  Don’t worry, the others will be posted in the days ahead!!! 

Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 3-4 hours


6 lbs. chicken, poached and shredded

4 jalapeño peppers, seeded and diced

2 onions, finely chopped

2-4 oz. cans green chiles

6-15 oz. cans small white beans, rinsed, drained, & divided

12 cups chicken broth, divided

4 T. olive oil

1 T. dried oregano

1 T. cumin

Garnishes, if desired:

Shredded Cheddar Cheese


Sour Cream

Special Equipment and Other Items Needed:

Large pot

Crock pot

Immersion Blender

Preparing White Bean Chicken Chili:

In a large skillet over medium heat, sauté jalapeños and onions in oil for 3-4 minutes or until they start to soften. Add shredded chicken, oregano, cumin and chiles. Mix well. Set aside. In a medium bowl, add three cans of beans and 4 cups of broth. Using an immersion blender, mix well.  Add to chicken mixture and stir. Transfer to crock pot. Add remaining beans and broth. Put on low for 3-4 hours. Serve hot with shredded cheddar cheese, sour cream and cilantro, if desired. 

White Bean Chicken Chili

Important Tips:

You can easily make the entire dish the day before and then just pour it into a crock pot  about 4 hours before you want to serve it. If you do this, put the crock pot on high instead of low since you are starting out with the ingredients being cold instead of at room temperature or warm.  

Meal Ideas:

I had made a bunch of traditional cornbread to serve with all of the chili. I had so much that I decided to turn some of it into jalapeño cheddar cornbread to go with the white bean chicken chili. It was a pretty great pairing if I do say so myself. 

Got Leftovers?:

Any leftovers can easily be frozen into individual sized portions with resealable freezer safe bags. 

Grilled Chicken in Garlic and White Wine Sauce

Chicken in White Wine Sauce

I made this Grilled Chicken in Garlic and White Wine Sauce for Winefest this past weekend. When we were trying to come up with a name for it, we considered Chicken Awesomeness, but thought that wasn’t descriptive enough. We settled on Grilled Chicken in Garlic and White Wine Sauce because the sauce is what made this dish so fabulous!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 15 min.

Ingredients for 4 people:

4 boneless skinless chicken breasts

3 T. salted butter

6 cloves garlic, minced

2 T. flour

1/2 c. chicken broth

1/4 c. fresh parsley, chopped

1/2 c. white wine (preferably sauvignon blanc)

1/2 tsp. salt (plus more for seasoning chicken)

1/4 tsp. pepper (plus more for seasoning chicken)

1 c. light sour cream

Preparing Grilled Chicken in Garlic and White Wine Sauce:

Preheat grill to medium high heat. Sprinkle both sides of the chicken with salt and pepper. Grill the chicken until no longer pink inside. The exact amount of time will depend on the thickness of the breasts.

Meanwhile, melt the butter in a medium saucepan over medium high heat. When the butter starts to bubble, add the garlic and stir for about a minute. Stir in flour and cook, stirring constantly, for one minute. Reduce heat to medium and add chicken broth, wine, parsley, salt and pepper. Cook until sauce starts to thicken (about 3-4 minutes). Stir in sour cream and continue cooking over medium heat until heated through (about 5 minutes). 

Serve the sauce hot over the chicken!!

Chicken in White Wine Sauce

Got Leftovers?:

The sauce would be good on just about any poultry. I might try it on top of steamed vegetables or roasted potatoes next!

Mexican Chicken Soup / Sopa de Pollo

Mexican Chicken Soup / Sopa de Pollo

Yesterday was a tough day. Denise and I attended the funeral for the husband of one of our “mentor teachers.” You know what I’m talking about. The teacher who connects with you in such a special way that it changes your life trajectory. We’ve all had that person in our lives and if we are lucky, we’ve had several of them. This was one of ours. A woman who was tough but always fair. One who could inspire you or hold you tight as you cried. Well, yesterday, Denise and I had the blessed opportunity to return the favor as she grieved for the sudden loss of her dear, sweet husband who loved her so much.

As part of my upbringing, I was taught to never go to someone who is grieving without food in hand. For this occasion, it was decided a simple and fresh chicken soup would be just the thing. Even if she did not have an appetite, soup would be something she might be able to tolerate when told she had to eat.

Remember, if you have that special mentor in your life, even if it is from over 20 years ago, seek them out and let them know what they did for you. You never know how much they might need to hear what you have to say at that exact moment…and don’t forget the soup!

As it turns out, soup really can feed your soul.

sopa de pollo


2T olive oil
6-8 cloves of garlic, minced
1-2 chili peppers of your choice. (I use Hungarian Wax Peppers because they are not spicy and have a wonderful tanginess to them)
2 onions, diced
1T ground cumin
1T chili powder
1t red pepper flakes
*all of the spices are to your taste
5 fresh tomatoes, large diced
2 – 32oz containers of low-sodium chicken broth or make your own broth
Whole poached chicken, shredded (don’t have time, get a rotisserie chicken and remove skin and all fat and shred)
Juice of 8 limes plus additional limes to serve fresh with the soup (don’t use packaged lime juice – it’s not the same!!)
1 bunch of cilantro, finely chopped


Add olive oil into large soup pot and heat over medium heat. Add onions, peppers and garlic and sauté until tender. Add spices and stir. Add tomatoes and sauté for 1-2 minutes. Add juice of limes. Add broth and 1/2 of the cilantro. Taste. Add salt, pepper and spices as desired. Add chicken and warm until the soup is hot.

Serve with a couple of slices of fresh avocado, wedge of lime and a pinch of fresh cilantro.

For another great ‘garnish’, take some flour tortillas, cut them into strips, fry them in vegetable oil, drain on paper towels and salt immediately when removed from the oil. These things are crazy addicting and not healthy (shocking, I know, what addictive things are healthy?!).