Creamy Chicken Chili

Use great northern beans for this Creamy Chicken Chili as they are a small, mild bean that soaks up the delicious chili flavors. For the fastest version, use canned beans and cook this chili on the stove, or use pressure-cooked dry beans, or start it in the slow cooker in the morning and enjoy a perfect dinner.

---

Creamy Chicken Chili

To a large pot, heated to medium, add:

1 tsp oil

1/2 cup onion, finely diced

2 tsp garlic, minced

Sauté for 2 minutes. Add:

1 lb chicken, cut into 1/2” cubes

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

Cook for 5 minutes, stirring regularly. Pour in:

4 cups chicken broth

2 (15 oz) cans great northern beans, drained and rinsed

1 (4 oz) can diced green chilies

1 (15 oz) can corn

Simmer for 30-90 minutes. Stir in:

4 oz cream cheese

1/4 cup heavy cream

Serve hot with tortilla chips, garnish with:

• Avocados, diced

• Tomatoes, diced

• Cheese, shredded

---

Brenda’s tips:

• Serving size: 4-8 servings

• Substitute: instead of using canned beans, pressure cook 1 1/2 cups dry great northern beans (drained & rinsed)

• This recipe can be prepared in the slow cooker. Simply add all ingredients to a slow cooker, cook on High for 3 hours or Low for 6 hours.

---

Window to B’s kitchen . . .

Creamy Chicken Soup

Sam, Brenda’s 2 year old son, loves to help his mom in the kitchen. She recently sent me a video of Sam making french toast all by himself. He also looooooves Brenda Cookies.

Vivian, Brenda’s 1 year old daughter, is the sweetest girl. Smiling, squawking, and on the move. She’s also a human vacuum for Brenda Food. She recently scooted her way across the floor to consume Brenda Cookie crumbs kindly left behind by Sam.

While they love all of Brenda’s cooking, this soup recipe is Vivian’s favorite. If it’s good enough for Vivian, it’s good enough for us all!

---

Creamy Chicken Soup

In a large pot heated to medium, cook:

1 lb chicken, cut into 1/2" cubes

1 tsp oil 

Season lightly with:

Seasoned salt

Garlic powder

Brown and then let simmer, stirring regularly, for 5 min.

Remove chicken from pot, set aside.

In the same pot, heated to medium, saute:

1/4 cup onion, finely diced

1/2 cup celery, finely diced

1 tsp oil

Deglaze the pan with:

1/2 cup cold water, or broth 

Then add:

6-8 cups chicken broth

Bring to boil and add:

2 cups carrots, diced 1/4"

1/4 tsp garlic powder

1/4 tsp dried rosemary, crushed

1/2 tsp dried thyme, crushed

1/2 tsp dried parsley

3/4 tsp salt 

Cook 5 minutes on medium, then add:

6 oz pasta, ditalini recommended

Reduce heat to medium-low and cook, covered, for 15 minutes. 

While soup simmers:

In a non-stick skillet set to medium heat, make a roux:

3 T butter

3 T flour

Stir together until melted and bubbling, then whisk in:

1 cup milk

Continue to cook white sauce on medium heat until thickened, 2-4 minutes. 

Whisk white sauce into soup. 

Add: 

Cooked chicken

Immediately prior to serving, stir in:

1/2 cup frozen petite peas

Serve hot. 

---

Brenda’s tips:

• Serving size: 4 servings

• Brenda usually uses bouillon + water in place of broth when making soup. 

• Brenda prefers to crush the dried thyme and rosemary using a small mortar & pestle, to enhance flavor. 

• Instead of mixing in the frozen peas, Brenda suggests pouring about 2T in each bowl and ladling the hot soup over the peas. This sufficiently heats the peas and enhances the individual textures.