Friday, February 7, 2014

White Bean & Chicken Chili

 This meal was meant for a dinner party, but Old Man Winter had other plans, so instead, my darling husband and I enjoyed it ourselves! I thought at the very least we could share the recipe with you! 

Just a few notes: the tortilla chips were a lot of fun to make, be indulgent and make MORE than what the recipe calls for! James thought that the chip/dip ratio was way off causing us to have a lot of dip left over! Also incorporate whatever you like in your "avocado dip" AKA guacamole, right!? James really, really liked it but I just felt it was missing something, still can't put my finger on it. 

We both really loved the chicken chili, plus it's fun to say "chicken chili" chicken chili


White Bean and Chicken Chili

With Quick Oven Tortilla Crisps and Avocado Dip
crock pot - clean eating 
an amazing eMeals recipe 

White Bean and Chicken Chili
Ingredients:

3 C. chicken broth
2 C. chopped onion
1/2 C. fresh cilantro
2 TBS dried oregano
1 1/2 TBS Chili powder
1 1/2 TBS ground cumin
8 cloves garlic, minced
3 (14.5oz) Cans Great Northern Beans, drained and rinsed
1 lb boneless chicken breast (or thighs) cut into 2 inch pieces
1 poblano chili, seeded and chopped
28 oz can fire-roasted diced tomatoes (i just bought 2 normal sized cans)
3/4 C. shredded cheddar cheese

Instructions:
Combine: broth, onion, cilantro, oregano, chili powder, cumin, garlic, beans, chicken, poblano and tomatoes in a 5-7 qt slow cooker.
Cover and cook on LOW for 8 hours.
Serve sprinkled with cheese
(I added a TBS of sour cream to mine, because it's fancy)

Side Dish
Quick Oven Tortilla Crisps and Avocado Dip

Ingredients:
6 corn tortillas, thawed and cut into 6 wedges each
1/4 C. canola oil
1/4 TEA salt and 1/4 TEA pepper
1/4 TEA ground coriander
3 Avocados, peeled and cored
1/2 C. chopped tomato (next time I will do 1/4 C)
1/4 C. chopped red onion (I will do less on onion next time too)
3 cloves garlic, minced
2 TBS lime juice
1/4 TEA Salt and 1/4 TEA Pepper
2 TBS chopped green onion

Side Dish Instructions:
Preheat oven to 450 degrees F.
toss tortillas with oil
sprinkle tortillas with salt, pepper and coriander
arrange tortillas on a baking sheet
bake 10 minutes, or until browned and crisp: stirring twice
meanwhile 
place avocados in a bowl
mash with a fork until slightly chunky
stir in tomato, onion, garlic, lime juice and the remaining 1/4 TEA of salt and pepper.
Sprinkle with green onion
serve with your chips! 


SAVE TIME AND MONEY WITH EMEALS MEAL PLANS


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- April