Healthy White Chicken Chili

I have been embracing the fact that I actually have time to cook again and it has been fun looking for new (and hopefully healthy) recipes to try! I love all kinds of chili but especially chicken chili. I found this healthy version on The Lyons' Share and changed up a couple things but it was great and made tons!

original recipe HERE, what I did below...

Ingredients:

1-2 lbs raw chicken breast

4 stalks celery

1 small yellow squash

1 medium zucchini

1 yellow/orange bell pepper

1 cup chopped onion

2 cups kale, cut in bite size pieces

2 T minced garlic

1 c salsa verde

1 t salt

2 cans beans (I used 1 great Northern and 1 cannellini)

1 carton chicken broth

Directions:

- Chop all vegetables except 3 stalks of celery into bite-sized pieces and place in crock pot

- Place chicken breasts, garlic, salt and 1 can beans on top of vegetables and pour salsa over top (I used great Northern)

- In a blender place remaining 3 stalks of celery, chicken broth and other can of beans (cannellini)and blend together

- Pour mixture on top of everything else in crockpot

- Cover and cook on low for 8 hours

- 30 minutes before serving shred chicken and add the chopped kale

Jumpin' Jack Chili

This was SOOO good! I am a fan of white chili in general but this one was especially simple to make and still so flavorful. I wish I had more to eat for lunch today! (the recipe was in a little mailer I got from Wisconsin Cheese)

Ingredients:
-1 c onion, diced
-1 t olive oil
-1 (4 oz) can green chiles, undrained
-2 cloves garlic, minced
-1 1/2 t cumin
-2 (15 oz) cans great Northern beans, rinsed and drained
-3 1/2 c chicken broth
-2 c cooked chicken, chopped, rotisserie chicken can be used (I used 1 can chicken)
-1 c Monterey Jack Cheese, grated and divided (I used all Monterey Jack)
-1 c Colby Cheese, grated and divided
-Toppings: crushed tortilla chips, sour cream, chopped green onions, tomatoes, avocado and cilantro, olives, bacon crackers
(some my suggestions and some theirs)

Directions:
-Cook onion in hot oil in heavy stock pan over med-high heat, stirring until tender.
-Add green chiles, garlic and cumin; cook 2 min.
-Add beans and chicken broth, stirring well. Bring to boil; reduce heat, and simmer 20 minutes.
-Add chicken, 1/2 c. MJ cheese and 1/2 Colby cheese; simmer over low heat 10 min.
-Serve in bowls topped with remaining cheese and toppings of choice.

Cheesy Hash Brown Chili

I love chili, I love hashbrowns, AND I love cheese so I knew we couldn't go wrong with this Rachael Ray recipe! It's pretty much chili in a casserole format, with yummy cheesy potatoes on top...YUM!

Ingredients:
-2 T olive oil
-1 onion chopped (I only used 1/2)
-2 T chili powder
-2 t. ground cumin
-1/4 c. tomato paste
-1 lb. ground beef (I used 1/2 lb. ground turkey)
-salt and pepper
-1 (15 oz) can kidney beans, rinsed
-1 (15 oz) can diced tomatoes
-1 lb. bag frozen shredded hash browns
-1 c. shredded cheddar cheese

Directions:
-In a large saucepan, heat olive oil over med heat. Add the onion, chili powder and cumin and cook, stirring, until onion is soft, about 5 min.
-Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 min; season w/salt and pepper.
-Add the beans and the tomatoes with their juice and bring to a boil.
-Lower heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8x11 dish (I used 8x8).
-Position a rack in the upper third of the oven and preheat to 400 degrees.
-In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili.
-Place in oven and bake until potatoes are cooked through and chili is bubbling, about 35 min.

White Chiken Chili

This was THE perfect meal for our chilly day today! I LOVED it...SO easy and flavorful! I came across the blog Delicioius Dishes at some point while looking for recipes at the beginning of this week and this was definitely a winner!

Ingredients/Directions:
3 chicken breasts, cubed (I used 1 can)
1 med. Onion, chopped
1 ½ tsp. garlic powder
1 T. vegetable oil

Saute until chicken is golden brown and add:
2 cans (15oz) great northern beans (drain and rinse)
1 (14.5 oz) can of chicken broth
2 cans (4 oz) of green chilies
1 T. jalapenos (I didn't have and it was still VERY flavorful)
1 tsp. salt
1 tsp cumin
1 tsp dried oregano
½ tsp. black pepper

Simmer uncovered for 30 minutes. Remove from heat and add:
1 C. sour cream
½ pint whipping cream

Stir in and let sit for 5 minutes. Serve with chips, avocado and cheese.

Mom's Taco Soup

My mom makes this every Halloween and we all love it. Scott even requested it for his birthday dinner one year :-). It's like a chili with a Mexican twist...perfect for fall!

Ingredients:
-1 can chili beans (15 oz)
-1 lb. hamburger
-1 chopped onion
-1 can tomato soup (8 oz)
-1 can water (8 oz)
-1 can whole stewed tomatoes (28 oz)
-1 can kidney beans (15 oz)
-1 can green chilies (4 oz)
-1 can whole kernel corn
-1 package taco seasoning
*brown sugar
-Toppings: crushed tortilla chips, cilantro, cheese, sour cream, green onions, avocado.

Directions:
-Brown hamburger and onion and drain fat.
-Combine all ingredeitns and simmer at least 2 hours or cook in crockpot.
*Add brown sugar to taste...this really makes the difference!
-Top as desired!

Crock Pot Chili

I got this recipe at a church activity a couple months ago and it is my new favorite chili recipe. It has more beans than meat, which I prefer, but if you are a meat lover you could add an extra 1l/2 lb. ground beef.

Crock Pot Chili
Ingredients:
3 (16 oz) cans pinto beans
28 oz. can crushed or diced tomatoes (I used crushed)
1/2 lb. lean ground beef
1 onion chopped
1 green pepper chopped
3 stalks celery chopped
2 cloves garlic minced
2 T chili powder
1 t pepper
1 t cumin
2 T sugar
1 1/2 t salt

Directions:-Brown ground beef with onions and green pepper.
-Add all ingredients to crock pot.
-Cover and cook on low 10-12 hours or on high 5-6 hours.

(Out of curiousity, do you eat crackers or tortilla chips with your chili? I grew up using tortilla chips, but Mike thinks it is a little strange and said they always serve crackers with chili at restaurants, etc. - which is true. So I have been wondering if my family just did it for me since I can't eat crackers, or because we are such Mexican/Southwest food lovers that we eat tortilla chips with everything? Let me know what you prefer!)