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Ahhhh, fall...I love the smell, the colors, the cooler weather and of course soup. Or in this case CHILI! One of my friends brought this recipe for one of our first Recipe Club dinners and it was so good. I hadn't ever tried Chicken Chili before and was totally hooked. It was chunky but creamy and oh so good!
When I made it at home, I just threw it together in my Crock Pot and it was super easy, something I would consider a Lickity Split meal in a Crock Pot or on the stove top. The best part is that when I made it for my family...they ate it. Woo Hoo!
If you have a favorite chili recipe that you're willing to share, leave me a comment. I'd love to try it out. (Plus, then I would know if anyone is reading my craziness here. Hehe!)
Enjoy the CHILI!
WHITE CHICKEN CHILI
1 Tbs Olive Oil
1/2 cup Onion, diced
2 cans Great Northern Beans, undrained
2 cups Chicken (or turkey), cooked and diced
2 cups Chicken Broth
3/4 cup Salsa, (Use your favorite. You can also adjust your heat/spice this way.)
1 tsp Dried Oregano
1/2 tsp Celery Salt
1 1/2 cups Mozzarella Cheese, shredded
Heat olive oil over medium heat.
Add onions and cook until tender.
Add remaining ingredients, except cheese.
Heat on medium, stirring occasionally, until it comes to a simmer.
Add cheese one handful at at time, stirring to let it melt.
And you're done.
To make in a Crock Pot, I started cooking the onions and added the all but the cheese while they were sizzling away. I like to dice and cook a whole bunch of chicken breasts at one and then divide it up to keep handy in the freezer, so I just tossed in a few cups of that. Then I let it cook on low for a while just to heat it through, then I turned it to warm until dinner time. Soooo easy. Gotta love it!
WOW!
With school starting and the holiday weekend sneaking up so fast, I totally forgot to post a recipe last week. Sooo, since I feel guilty...and because I know you probably have weeks like that too...and because I love the simplicity of this one, I'm gonna share a secret recipe with ya for
Kinda' Like Chicken 'n' Dumplings
For my family I use...
4 cans of Chunky Chicken Noodle Soup (we like Campbell's or Western Family)
1 soup can of water
1 can Pilsbury Grands buttermilk biscuits (any brand or size will work though)
Cook soup over medium-high heat. While you're waiting for the soup to heat up, cut the biscuits into fourths. When soup is almost boiling, turn down to medium-low heat and slowly drop biscuits one by one into the hot soup. Dip them with a spoon so they get covered well in the warm broth. Cook for 15-20 or until biscuits are cooked through. Serve warm.
Be careful, it takes a while to cool down. I never wait long enough and always burn my tongue. :/
I took this to a sick friend once, and they actually thought it was homemade. Haha. Yeah, she were really that sick. But it IS quick and tasty...great for a super busy day.
Here's my menu for this week:
Monday - Sorta Like Chicken 'n' Dumplings
Tuesday - Cap'n Crunch Chicken, Sweet Potato Fries, Green Salad
Wednesday - Buckaroo #1 is helping me make Tater Tot Taco Salad (from Better Than Burgers)
Thursday - Leftover Buffet
Friday - Mushroom Swiss Burgers, Onion Rings, Baby Carrots
Saturday - Breakfast Casserole ( new recipe)
Sunday - Swedish Meatballs, Rice, Beets, Rolls
HAVE A GREAT WEEK!
