This Chicken and White Bean Chili from Neiman Marcus is freaking awesome! For some reason, I am not sure why, I have neglected the Neiman Marcus cookbook for the past six months and am so glad I dusted it off. The chili recipe I am highlighting here is awesome, however there are countless, delicious recipes still to share. Not only is this a one-pot wonder delicious, it is easy to make and comes together quickly.
The chili is pretty simple to make and likely contains many ingredients you already have on hand. Three cups onions are used to start this chili followed by some garlic and a myriad of spices. The rest is made up of cannellini beans, shredded chicken and all the garnishes your heart desires. I need to add that the one part of this recipe that could become time consuming is the shredded chicken. Sometimes I will buy a roasted chicken from the grocery store and other times I will roast some chicken in the oven. Either way works, but if you have to cook the chicken, this will definitely add to the overall time it takes to pull this chili together. Personally I love my chili spicy, however my hubby prefers a milder version so I add a ton of crushed red pepper and Sriracha to finish mine off.
I know that January is the month to detox and get your body back on track after the holidays, however this hasn’t been the case for me. There is actually a great reason – I haven’t felt like it. The shock to my system (both body and especially mind – HA!) would just be too much and I wasn’t ready. But now I have regulated my taste buds and I am ready to get back on track with some delicious and satisfying food. Yesterday I made this Creamy Vegetable Lentil Soup that is so good you would never guess there is no cream, is low in fat and super simple to make.
The ingredients for the soup are basic and I love that these are items I always have on hand. The soup starts with a chopped onion and carrots followed with a couple of cloves of garlic and some pantry staples. Even though there is no cream in the soup, it is made creamy by putting all the softened, caramelized veggies in the blender for a minute or two. The result is a velvety, delicious base for your soup. Add the lentils and you have a delicious meal that is protein packed as well.
If you have been having trouble getting back on track after the holidays (or anytime of the year) try this soup. Oh and I have to add that if your kiddos aren’t a fan of vegetables this is the perfect way to sneak in those healthy goods. Enjoy!
I love the Fall season for so many reasons. I love the beautiful colors of the changing leaves, I love the crisp mornings and I love that football season has arrived. However, by far my favorite part of this season is the food! Oh my gosh, the food! All the stick to your ribs, comforting, delectable dishes that are so inviting it feels like a warm hug. Well this dish is a doozy – Chicken Pot Pie Soup with Crust Crackers. Think Chicken Pot Pie in soup form with crusty pie crust pieces to dunk into this amazing soup.
The genius and inspiration for this soup comes from Chrissy Tiegen’s cookbook, Cravings. If you haven’t bought it, do it. Not only is every recipe amazing, she has some of the best, most creative intros to every recipe that you will ever find.
I did have to make some changes to appease the picky palettes in my house though. First off, I omitted the peas and pearl onions. I opted to sauté onions at the beginning of the dish along with the garlic to infuse the onion in the dish there. Although peas are traditional in all pot pie dishes I just didn’t feel like adding them in because I don’t like ’em so I didn’t. In the end I opted to use half & half instead of the heavy cream that is used in the original recipe. Oh…and I cheated. I didn’t make my own crust, I bought it. Some may call it lazy, I call it great time management, so there. If you have a great pie crust recipe go for it, if not I like the Trader Joe’s Pie Crust. The TJ’s version is awesome and will always pass for a homemade version that isn’t just good, but dynamite! One last thing, I like to make extra crust for extra dunking but if you are not a crust junkie like me than just use half of the recipe.
Stay tuned for many, many more soup recipes. Soups are a fave in my house. They make great leftovers, lunches and freeze well. What else could one ask for? Enjoy this one!
Chicken Pot Pie Soup with Crust Crackers (inspired by Chrissy Teigen’s recipe in her cookbook, Cravings)
6 c. chicken broth
2 c. whole milk
1 stick unsalted butter
3 cloves garlic, minced
1 onion, finely minced
3/4 c. all-purpose flour
2 tsp. kosher salt
1 bouillon cube or 1 Top Ramen Chicken Flavor Seasoning Packet
1 1/2 t. fresh cracked black pepper, or to taste
1 large russet potato, peeled and cut into 1/2 inch cubes
1 1/2 c. diced carrots
1/4 pound deli ham, thinly sliced
3 c. rotisserie chicken meat, shredded
1/2 c. half and half
1 package Trader Joe’s Pie Crust, cooked according to package directions and broken into pieces
Turn your stovetop to low and add the milk and broth. Bring to a low simmer. Note do not bring this to a simmer over high heat, this will make the milk taste funky, hence your soup taste funky.
In a big soup pot, heat the butter over medium-high heat until foamy. Add the onion and sauce until soft, then add the garlic and stir constantly until toasty for about 1 minute (do not burn the garlic, if you do start over.) Add the flour, reduce heat to medium and cook, stirring for about 2-3 minutes. Whisk in the broth-milk mixture once cup at a time and then add the bouillon and salt & pepper, to taste. Bring to a boil, then reduce heat and cook until thickened about 5 minutes.
Add the potato, carrots, ham and simmer until the potatoes are tender, about 20 minutes. Stir in the chicken and half & half for an additional 5 minutes. Season with salt & pepper to taste and serve with pieces of broken pie crust.
I love going to Farmer’s Markets. I always come home with an abundance of veggies and while I have the best of intentions to you use them all, often times I fall short. Those days are over now with this recipe for Summer Gazpacho Pasta Salad.
In my quest to use up the inordinate amount of fresh veggies I had on hand, I decided to make Gazpacho. Now I love Gazpacho, but unfortunately I am the lone one in my home with this love. My husband doesn’t care for it much and I won’t even attempt to try and feed this to my boys…until now… You see, I had this huge bowl of yummy Gazpacho in my fridge and decided to use it as a pasta sauce on some thin spaghetti last night. Add a bunch of parmesan, fresh basil, salt, pepper and you have a healthy, delicious meal that will definitely satisfy. What else could one ask for?
Whew! That is one long title for a recipe! However, I will tell you that all elements are so amazingly delicious and really make the dish go from really good to crazy good so bear with me on this. I have previously blogged about how I love a one pot meal and one of the main reasons I love meals like this is because I can re-heat them and often times these one-pot wonders actually taste better when they are served reheated. This chili recipe definitely falls into that category.