Chicken and White Bean Chili

This chili uses a surprising ingredient, beer. It is hearty, yet lowfat, since it uses chicken instead of beef. I found it in Ray Overton's Dutch Oven Cooking. To serve, I top it with cheese, sour cream and black olives.

2 tablespoons olive oil
4 onions, chopped
6 garlic cloves, chopped
4 (4 oz.) cans chopped mild green chilies, drained
1 (12 oz.) bottle of regular (not dark) beer
2 cups chicken stock
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon red pepper flakes
salt and pepper
6 boneless, skinless chicken thighs, cut into 1 inch cubes (you can use chicken breast instead)
2 (15 1/2 oz) cans white northern beans rinsed and drained
1 (15 1/2 oz) can cream-style corn
1/4 cup chopped fresh cilantro
1/4 cup lime juice

Lightly coat a 5 1/2 quart Dutch oven with nonstick cooking spray. Over medium-high heat, add the olive oil, onions, and garlic and cook until soft, about 7 minutes. Add the chopped green chilies, beer, chicken stock, chili powder, cumin, red pepper flakes, and salt and pepper to taste. Stir in the chicken. Reduce the heat to low and simmer, covered, for about 45 minutes, or until the mixture is nicely thickened and the chicken is cooked.

Stir in the northern beans and creamed corn. Simmer, uncovered, for 20 minutes stirring often to prevent sticking. Stir in the chopped cilantro and lime joice and mix very well. Makes 8 - 10 servings.

Cheater's Homemade Broth

Lynne Rossetto Kasper (from NPR's The Splendid Table) created this great recipe in order to have more of a homemade broth without actually making one. It is a great way to spruce up store bought broth to make a tastier soup. I make this even if I only have a few of the ingredients on hand. I figure it can only make the broth taste better!

1/2 cup dry white wine
2 large garlic cloves, crushed (leave unpeeled if organic)
2 whole cloves
1 canned tomato
1 bay leaf, broken
1/2 teaspoon dried basil, crumbled
Three 14-ounce cans chicken or vegetable broth
1 medium to large onion, course chop (if organic, trim away root but leave skin)
1/2 large celery stalk with leaves, course chopped
1/2 medium carrot, course chopped (leave unpeeled if organic)

In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover,, and cook for 30 minutes. Strain the broth into a bowl or a storage container. either use it right away, refrigerate it, or freeze it.

Makes 4 cups; doubles and triples easily. Keeps for 4 days refrigerated and 6 months frozen.

Creamy Chicken Noodle Soup

I discovered this Sandra Lee recipe when trying to find a new chicken soup recipe to make for Kevin while he was sick. He ended up never touching it, but Justin and I inhaled it. It's a quick and simple crock pot soup with delicious results.

1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrots
Four 14 ounce cans low-sodium chicken broth
Two 10.75 ounce cans condensed cream of mushroom soup with roasted garlic
2 teaspoons fine herbs (Blend of chervil, chives, parsley and tarragon. Found in spice section of some stores.)
Salt and pepper or Tony's
2 cups egg noodles, cooked

Remove the skin from the chicken and de-bone. Put cut up chicken meat into a slow cooker along with the onions, celery and carrots. Stir in broth, mushroom soup and fine herbs. Season. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.

8 servings