Monday, November 05, 2012

Chipotle Chicken Chili

Happy Monday everyone! Before I get started today, I wanted to extend a hearty welcome to all of our new readers. Hope you're enjoying the recipes, and that you'll introduce yourselves at some point. 

These past couple of weeks, I have been working on some soup recipes. I must confess, I am not a big fan of soup. My mom loved making soups, and I was always suspicious of what she was hiding in there. (Probably zucchini and stewed tomatoes.) I also was not a fan of gravy, salad dressing, sauces, condiments...I wanted to see my food. Obviously, I got over that, but my aversion to soup remained. 

You know of course, that I married a man who loves soup! We've been married almost 21 years, and I figure it's about time I make peace with the fact that my man is over the moon when he comes home to a pot of yummy soup and some rolls to go with it. 

I had the best intentions of sharing an original recipe, but my attempt at Minestrone went horribly wrong. They ate it, after we fixed it up a bit, but it's definitely not blog-worthy yet. So for today, I am sharing a Pinterest find that was a huge hit with my family. I tried a bite. It was good! Not enough for me to want a big bowl of it, but definitely a keeper. 

The original link to the recipe can be found here. I made a couple of changes, so the recipe below is the version I made. They used items that were lower sodium and fat-free. I can do lower sodium if I have to, but I do not do fat-free. Seriously, what IS fat free half-and-half?! Cream is milk fat, if it's fat free, it is NOT half-and-half. Blech. Use real ingredients! But I digress.

Leni's Notes:
~I doubled the amount of chicken, thinking my hubby would want more protein. His only complaint was there was too much chicken. Huh.
~I've heard it freezes well. It didn't last long enough for me to find out.
~I used my pressure cooker pot to make this. (Without the pressure feature.) Those pots make terrific stock pots! Nothing scorched.
~I somehow found myself without any frozen or fresh onions! It a fit of desperation, I reconstituted 3/4 C of dry onions (1/4 cup for each onion called for.) Amazingly, it worked.
~This cooked up very quickly. I came home from work at 5, and had dinner on the table by 6 with time to spare. If you pre-cut your chicken and onions ahead of time, it's practically an instant dinner.
~Original recipe says it serves 8. Eight children, maybe. With grown ups in the house, more like 4.
~ If you want to prepare your own cooked white beans for this recipe, you'll need 4 1/2 cups (from 2 1/4 cups dried).


2 tablespoons extra-virgin olive oil
3 medium onions, chopped (I buy frozen chopped onions.)
4 large garlic cloves, minced (Jarred in water or olive oil, 2 tsp)
2 boneless, skinless chicken breasts, cut into 1-inch chunks
1 tablespoon chipotle chile powder or chili seasoning
4 teaspoons ground cumin
3 cans (19 ounces each) cannellini beans, drained and rinsed
3 cups Better than Bouillon chicken broth, or your favorite stock
1/2 cup half-and-half
1/2 cup shredded Cheddar cheese (2 ounces)
1/4 cup chopped fresh cilantro


~In a large Dutch oven, heat the oil over medium-low heat.
~Add the onions and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes.
~Push the onions to one side of the pan, add the chicken, and sprinkle with the chipotle chile powder, cumin, and salt to taste.
~Cook, stirring, until most of the chicken is opaque on the outside, 5 to 6 minutes.
~Stir in 3 cups of the beans and 2 cups of the broth.
~Increase the heat to medium-high and bring to a simmer.
~Partially cover and cook until the chicken is cooked through, about 8 minutes.
~Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup broth.
~Process to a smooth puree.
~Stir the bean puree and half-and-half into the soup.
~Dish up soup, and top with cheese and cilantro. 

Blessings from my kitchen to yours,

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