Fall is here at last. Yes, its still in the 90s here, but this weekend it is supposed to get much cooler and fall-like. I can't wait. I've bought a new pair of mules and a fleece lined hoodie in anticipation. I've also made a pot of white chicken chili. Growing up in the southwest, I have a soft spot for anything with green chiles and this dish is just a great warm bowl of awesome.So, I decided to share the recipe. I'm hoping to pair it with Maven LJ's cornbread recipe, which is off the hook. Like buttah! You could also pair it with corn chips. Whatever suits your fancy. When fall arrives in your neck of the woods, curl up with a bowl and enjoy the crisp autumn evening.
White Chicken Chili
1 medium onion, chopped1 T olive oil
2 garlic cloves, minced
3 C water
1 tsp salt
2 tsp ground cumin
1 tsp chili powder
1 tsp ground pepper
1 tsp ground oregano
4 cans (15 oz) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 cans (14 oz) white corn
2 cans (4.5 oz) green chilies, chopped
4 chicken breasts, cooked and shredded
3 T lime juice
Garnishes – lime wedges, sour cream, shredded cheese, etc.
Sauté onion in olive oil in a large Dutch oven or pot over medium high heat 7 minutes; add garlic, and sauté 2 to 3 minutes. Stir in 3 cups of water and next 5 ingredients.
Place two cans of beans in a food processor; add broth and process until smooth, stopping to scrape down sides. Stir bean puree, remaining 2 cans of beans, corn and chilies into mixture in the pot.
Bring to a boil over medium high heat. Add cooked, shredded chicken. Reduce heat and simmer, stirring often, for 20 minutes or until thoroughly heated.
Stir in lime juice just before serving.
Enjoy!What's your favorite fall recipe? Share your ideas for goodies to warm the spirit, the stomach and the home.
SP
6 comments:
Apple pie in cheese pastry with strudel topping. It's my favorite thing that I make so I only make it about twice a year.
Oh yum!!!!!!!!!!!
I make vegetable beef soup in the crock pot.
1 lb. beef stew meat
16 oz pkg of frozen mixed vegetables
large can of petite diced tomatoes
small onion, diced
large potato cut in bite-size pieces
1/4 cup rice (white or brown)
salt and pepper to taste
dash of Worcestershire sauce
Cook on low for at least 8 hours. I usually put this on in the evening and let it cook all night and all the next day. Add water during cooking to adjust consistency if it gets too thick.
Serve with crackers, cornbread or any other sort of bread.
Oops -- forgot to say that you also fill the empty tomato can with water and add that at the start.
I have an apple cider recipe that I absolutely love! I make it in the crockpot for parties and the whole house smells like Thanksgiving!
1 large bottle of apple juice
2-4 cups each of orange juice and pineapple juice
In a tea drainer, put allspice and whole cloves (to taste--I usually put several of each).
Fill crockpot with as much juice as will fit (there is usually some left and I use this to refill). Float tea drainer and 3 cinnamon sticks in juice while heating.
YUM!!!
Angel
This sounds so good! I'm usually not a fan of chili (it tends to be too spicy for me) but I'm looking forward to this one.
It isn't fall until I've had pumpkin pie. There's just something about it that signals the change in season to my brain. Any football food can do that too...7 layer bean dip, chicken stew, cheeseball and crackers, summer sausage, etc.
Instigator
That made me think of pumpkin rolls. I need to make this soon, too.
Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1/2 teaspoon cinnamon
3/4 cup self rising flour
Cream Cheese Mixture
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon vanilla
1 cup powdered sugar
1 cup chopped pecans or walnuts (optional)
Mix together roll ingredients and spread in a greased and floured jelly roll pan. Bake at 350 degrees for 15 minutes. Immediately remove from pan and roll up jelly roll style with a towel and/or wax paper. Allow to cool completely. Unroll and spread cream cheese mixture and roll back up. Store in refrigerator or freezer.
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