White Chicken Chili is a stick to your ribs, flavorful soup for cold weather. The original recipe does not have corn and thickens the chili with flour and milk. I chose to add cream cheese, inspired by other recipes. I serve with cilantro, cheese and chips but add whatever inspires you.
A great recipe to make for a crowd, perhaps New Years Day!
Crockpot White Chicken Chili
1 lb. chicken breasts (~2 large chicken breasts)
15 oz. can great northern beans, drained and rinsed
1 can corn, drained
4 oz. can chopped green chiles
1-2 fresh jalapenos, seeded then minced (use 1 for mild chili)
Pork Carnitas are a favorite while dining at local Mexican restaurants. This recipe, made in the Crock Pot, made the work easy. I chose to skip the final step in the recipe and it was delicious. If you love the crispy pork, go for it. The pork is great in tacos, burritos, bowls, nachos….your choice!
Tomatillos are plentiful this year so I’m always up for trying a new recipe. I love my standard Posole recipe with pork, but liked this idea with chicken and tomatillos. Tomatillos have almost a citrus-like taste to them so it pairs well with chicken and pozole.
The soup was great fresh and I’ve frozen a large batch for a cold winter’s night!
CHICKEN POSOLE WITH TOMATILLOS
1 pound tomatillos
6 cups chicken stock
2 cups chopped onion
1 pounds chicken, skinned (I used 2 cups of cooked, chopped chicken vs. raw)
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt
1/2 teaspoon dried cilantro
1/2 teaspoon crushed red pepper (or more to taste)
1/2 cup chopped fresh cilantro (optional)
1/4 cup reduced-fat sour cream (optional)
8 lime wedges (optional)
Discard husks and stems from the tomatillos.
Cook whole tomatillos in boiling water 10 minutes or until tender; drain.
Place tomatillos in a blender; process until smooth; set aside.
Place chicken stock, onion, chicken, garlic, jalapeño and hominy in a large stockpot and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done.
Remove chicken from bones; shred.
Stir in pureed tomatillos and salt; cook for 5 minutes or until heated.
Stir in chicken, and serve with cilantro, sour cream, and lime wedges.
Our family was gathering for a late Sunday afternoon dinner and Mexican food was planned. I needed a good starter but wanted something that wasn’t high fat/high calorie. I have had 7 layer dip many times and this is a low cal twist to that recipe. I used 2 cups of refried beans and 1 cup salsa for the bottom layer and otherwise, used the recipe as below.
It was a great little dip and I like it served with vegetables (especially Jicama) along with the chips.
MEXICAN LAYERED DIP
1 cup refried beans, vegetarian/low-fat
1/2 cup salsa
1-1/2 cups low-fat Greek yogurt
3 tablespoons taco seasoning
2 avocados, pitted, peeled & mashed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
juice from 1/2 lime
1/2 cup low-fat shredded cheddar cheese
3/4 cup cherry or grape tomatoes, quartered
1/4 cup sliced green onions
1/4 cup sliced black olives
raw vegetables spears; red/yellow/orange bell peppers, jicama, daikon radish, carrots, celery, etc.
tortilla chips or strips
In small bowl, combine and stir beans and salsa. In separate bowl, combine and stir Greek yogurt and taco seasoning. In third bowl, combine and stir mashed avocado, garlic powder, salt, pepper, and lime juice. Use a 8×8″ pan or bowl or similar size. Place bean mixture on the bottom, guacamole in the middle, yogurt mixture on top; smoothing each into an even layer using the tip of a table knife.
Sprinkle on toppings: shredded cheese, tomatoes, onions, olives. Top with a sprig of cilantro. May be assembled, covered, and refrigerated up to 6 hours in advance. Serve with veggie spears and/or tortilla chips.