White Chicken Chili

This chili post was requested by a friend (hi Janet!). It's a wonderful week night meal relying on dried herbs, leftover chicken, canned beans, and prepackaged chicken stock. Of course you can spiff it up by using homemade chicken stock and dried beans that you've cooked yourself. So, without further adieu, let's get started.

For this batch, I used cooked chicken thighs that I purchased at Costco for less than $2 per pound. Leftover chicken works equally well, doesn't matter if it's light or dark meat.

Next we saute the onions. Mmmm... the aroma of onions cooking drives me crazy!

Time to add the flavor - black pepper, cayenne pepper, garlic powder, cumin, Kosher salt, and oregano.

Sauteing the herbs with the onions gives them a flavor boost.

Don't be alarmed when you see browned bits form on the bottom of your pan, just don't let them burn.

Time to add the chicken stock and reserved chicken...

And the beans (and optional green chilies). Bring to a boil, reduce heat and simmer for 30 minutes.

Remove from heat and stir in dried parsley.

Just before serving, stir in sour cream and heavy cream.

Garnish and serve. Enjoy!

White Chicken Chili

Serves 6-8

Printable Recipes

Ingredients

• 2 pounds diced chicken, about 3 cups (white or dark, cooked or not, whatever you have)

• 1 medium onion, diced

• 3 garlic cloves, minced (or 1 1/2 teaspoons garlic powder - not garlic salt)

• 2 (two) 15.5-ounce cans Cannellini beans, rinsed and drained (or any light colored bean - great northern, pinto, black eyed peas)

• 4 cups homemade chicken stock (low sodium if using canned)

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon Kosher salt

• 1/2 teaspoon ground black pepper

• 1/8 - 1/4 teaspoon cayenne (more if you like it hot)

• 8 ounces sour cream (low fat is fine. Plain yogurt can also be used)

• 1/2 cup heavy cream

• 2 tablespoons dried parsley

• Optional: if you like it spicy, add a 4-ounce can of diced green chilies

• Garnish: sour cream, shredded cheese (pepper jack, cheddar, etc), chopped scallions, chopped cilantro

Directions

1. Heat oil in a heavy-bottomed soup pot over med-high heat.

2. If using leftover chicken, skip this first step. If using uncooked chicken, lightly season the chicken with salt and pepper and saute in the heated oil until browned (no need to cook completely at this stage).

3. Remove chicken; reserve.

4. In the same pan, saute onions until slightly browned; add salt, pepper, garlic, cayenne, oregano, and cumin.

5. Continue to cook for a few minutes to "bloom" the flavor of the herbs.

6. Add chicken stock, chicken, beans, and optional green chilies to the pot. Bring to a boil, reduce heat and simmer for 30 minutes.

7. Remove from heat and stir in sour cream, heavy cream, and parsley. Garnish and serve.

Note

• 1 pound cooked dried beans is equal to about 4 cans.

Baked Lemon Garlic Pork Chops

Need a new idea for a fast weekend dinner? Try these Baked Lemon Garlic Pork Chops. They’re crunchy, tasty, fast, and super easy to make.

Start by preheating your oven to 350F. Arrange your pork chops on a work surface. I purchased a large boneless pork loin and cut it into chops, but buy them from the grocery store already cut if that's what works best for you. Boneless or bone-in... doesn't matter. Just be sure your chops are between 3/4 and 1-inch thick.

Have ready a shallow container of corn flake crumbs, and a shallow container for the egg mixture. Also, make the seasoning mixture by combining the salt, lemon pepper, and garlic.

Sprinkle the seasoning mixture all over the top side of the chops - use every last bit.

Then dip the chops in the egg mixture followed by the corn flake crumbs. Just coat the top and sides because no matter how hard you try, the bottom of the chops will get mushy if you coat them, so don't bother.

Place the chops on a rack suspended over a cookie sheet and bake at 350F for 25-35 minutes. Squeeze the juice of one lemon on the chops. Serve immediately.

Baked Lemon Garlic Pork Chops

Makes 6 (recipe can be doubled)

Printable Recipe

Ingredients

• 6 pork chops, between 3/4 and 1-inch thick

• 2 teaspoons lemon pepper

• 1 teaspoon salt

• 1 teaspoon granulated garlic (or garlic powder, but not garlic salt)

• 3 cups corn flake crumbs

• 3 eggs

• splash of milk

• juice of 1 lemon to squeeze on chops after cooking

Directions

1. Preheat oven to 350F.

2. Combine milk and eggs in a shallow container.

3. Place corn flake crumbs in another shallow container.

4. Combine the salt, garlic, and lemon pepper together; sprinkle all over the top of the pork chops.

5. Dip each chop in the egg mixture, followed by the corn flake crumbs (top and sides only).

6. Place on a rack suspended over a baking sheet.

7. Bake in a 350F oven for 25-35 minutes.

Note

• The crust will not retain its crunchiness after refrigeration, so it's best to make just enough to not have leftovers.