Soup Sundays: White Chicken Chili

Lotssss of soup!

I'll admit that I didn't make this for the Super Bowl last night. I should have. This white chicken chili would have added some much needed veggies to our spread and left me not feeling like I was going to explode.

This was made a while back on a Soup Sunday. To explain, I've been finding myself making lots of soup on winter Sundays (sometimes Soup Mondays if I'm being lazy) especially with the addition of the slow cooker and blender to our tiny kitchen. Since I'm huge on leftovers, I love making a big batch that I can bring to work for lunch for the rest of the week or freeze for a quick meal later.

Sunday nights are generally when the scarys kick in. My anxiety will be through the roof due to poor food and lifestyle decisions made over the last couple days. One way to fix this is to eat a healthy meal. I rarely use cream or thickeners in soups so they are a healthy way for me to pack in the veggies.

Try this for your next binge weekend detox.

To calm your Sunday Scarys

White Chicken Chili

Serves 4-6

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, minced

2 pounds ground chicken

1 teaspoon salt, plus more for seasoning

2 tablespoons ground cumin

1 tablespoon dried oregano

2 teaspoons chili powder

3 tablespoons flour

2 (15-ounce cans) cannellini or other white beans, rinsed and drained

1 pound frozen kale, thawed

11/2 cups frozen corn, thawed

4 cups low-sodium chicken stock

1/4 teaspoon crushed red pepper flakes

Freshly ground black pepper for seasoning

Greek yogurt, your hot sauce of choice and grated white cheddar for serving.

Directions:

In a large heavy-bottomed saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. 

Add the ground chicken, 1 teaspoon salt, cumin, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, kale, corn, and chicken stock. 

Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for at least an hour (two would be better!) until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Serve with dollops of Greek yogurt, shredded cheddar and hot sauce (I used chipotle).

[Recipe adapted from Giada De Laurentiis' White Bean and Chicken Chili]