White Chipotle Chicken Chili

Did everyone enjoy their St. Patrick's Day?

Last year, Mr. Vittles and I took the train into New York City for a party, and even though we left NJ early in the morning, the train was already filled with crazy drunks.

This year.... was a little more low-key for us.  The highlight was probably dressing up Mini Smalls in her St. Patty's Day outfit from my dad & stepmom, which later included some ridiculous green sunglasses.

And while most people were probably making corned beef & cabbage, I was making white chipotle chicken chili.  I do have some Irish in me, but not enough I guess!

The Mini and I have been recovering from a cold so chicken soup probably would've been a better choice for me, but Mr. Vittles and I are really not soup people.  So I figured chicken chili was the next best thing.

Not much other news to report.  As my friend from work (who has a son 2 months older than the Mini) pointed out - every day is like Groundhog Day, and we are probably living parallel lives in separate households.  Get up, take care of the baby, rush to work, rush home, take care of the baby, wash bottles, try to figure out what to eat for dinner, hang out for an hour or so, feed the baby again, and go to bed.

Not exactly setting the world on fire over here!  But I do have some good news.  For one, I did well on my promotional exam at work (that I mentioned I was "preparing" for a few weeks ago).  It turns out I got the highest score of the 70+ people that took it, so I should hopefully be in a good position whenever they announce the openings for my title.

And two - the Mini rolled over from her back to her tummy today!  Mr. V and I were your stereotypical kooky parents on Monday night - we actually sat watching her with the video camera for about 15 minutes because we were sure she would do it then.  (My mother-in-law told us she had been incredibly close at her house, numerous times that day).  But... nothing.  Then today I put the Mini down on a rug in our bedroom, while I made the bed.  I looked away for maybe 10 seconds, looked back and there she was on her tummy!  Go figure.  So no one witnessed it, but it seems she reached a milestone nonetheless.

She will be 5 months old on Monday, I can't believe how times flies.  Everyone said it would, but it still surprises me.  In the meantime, I'm wondering if I should have doubled this chili.  Then we could have eaten it four nights this week, and it would really feel like Groundhog Day :)

White Chipotle Chicken Chili

• 2 C. reduced-sodium chicken broth, divided
• 2 15-oz. cans canellini beans, drained, rinsed & divided
• 2 T. canola oil
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 1 1/4 t. chipotle chili powder
• 1 1/2 t. cumin
• 1/4 t. salt (or to taste)
• 1 4.5-oz can green chiles
• 1 lb. chicken breast, cooked & shredded
• 1/4 C. half & half
• 1/4 C. fresh cilantro, minced

In a food processor or blender, puree 1/2 C. of chicken broth with 1 can of drained & rinsed canellini beans until mixture is smooth.  Set aside.

In large dutch oven, heat oil over medium heat.  Add onions & cook, stirring until softened (about 5 minutes).  Add garlic and cook 30 seconds until fragrant.

Add remaining 1 1/2 C. chicken broth & can of canellini beans along with chili powder, cumin, salt, green chiles, and chicken.  Bring mixture to a boil (increasing heat slightly if needed) and simmer 10 minutes.  Stir occasionally to prevent sticking.

Add reserved bean puree and half & half.  Reduce heat to medium low & cook, stirring frequently, until mixture is heated through.  Stir in cilantro & adjust seasonings to taste.  Serve topped with sour cream and/or cheese, if desired.  Serves 4.

Recipe Adapted from Organic Gardening

Chicken Tortilla Soup

I have been wanting to try a Slow Cooker Chicken Tortilla Soup recipe I saw on gimme some oven for a while now.

Then, during the much-dreaded grocery shopping trip I took yesterday, I got a great deal on a 3 lb. bulk pack of chicken.

Oh, the things we delight in as we get older - "You will not believe the deal I got on this chicken today! $1.99 a pound!"  Yikes.

So anyway ... I decided the time had come for chicken tortilla soup.

Naturally, I pick the most unseasonably warm day we've had yet this year to try it out.  82 degrees?  Sweet, let's make soup!

Not to mention Mr. Vittles doesn't really like soup.  So I was really rolling the dice with this one.

Meh.  May as well go for broke.

Oh, by the way, I only needed one pound of chicken for the soup but I trimmed it all and marinated some for tonight's dinner (baked buffalo chicken strips, coming soon!) 

My forethought astounds you, doesn't it?  It astounds me too, sometimes.

Ok now that we've all basked in my glory for a split second, I will tell you a couple of secrets.

One, my forethought is actually not that great because this soup required 3-4 hours of cooking on HIGH, and I got home from grocery shopping after 5PM.  Ack!  Meaning, unless we wanted to have dinner at 9:30PM, I needed to speed things up.

So... I cut up the chicken breasts into pieces, and lessened the cook time to 2 hours + 15 minutes after shredding the chicken.

Which worked, but your preferred cooking method is totally up to you.  You could cook for the recommended 3 to 4 hours on high if you start the soup early enough.  Or, you could start it in the AM and cook it on low for 6 to 8 hours.  Or maybe you eat dinner at 9:30PM and are shocked that I don't do the same?

Anyway, moving on to the second secret - I am not a huge soup fan myself.  I find it sort of weird and generally un-satisfying.  There are very few soups I would even say that I like.

But this soup just gave off a magical aura of scrumptiousness, and I guess I couldn't resist its powers.

Well, I'm glad I didn't fight the feeling.  Even Mr. Vittles gave it the eyebrow raise & admitted "It's pretty good... for a soup."

I like how he had to throw that last part in.  Just in case I got any crazy ideas, like putting us on an all-soup diet or something? 

Anyway ... if you, too, like to eat soup on 80-degree days, I suggest you fire up the slow cooker and go to town with this.  You won't regret it.


Slow-Cooker Chicken Tortilla Soup

• 1 lb. boneless, skinless chicken breasts or tenderloins
• 1 (14.5 oz.) can diced tomatoes & chiles (i.e. Rotel)
• 1 (10 oz.) can good-quality mild enchilada sauce
• 1 (15 oz.) can black beans, drained
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup water
• 1/2 t. cumin
• 1/2 t. chili powder
• 1/2 t. onion powder
• 1/8 t. cayenne pepper (optional- can also use more if you like spicy)
• 1 t. dried oregano
• 2 T. fresh cilantro, chopped 
• freshly ground black pepper, to taste
• crushed tortilla chips, for topping

If using chicken breasts, cut each into 3 or 4 pieces.  Place all ingredients except tortilla chips in a large crock pot and stir briefly to combine. Cover & cook on“high” setting for 2 hours.  With crock pot still on, remove the chicken breasts & let cool briefly.  Then shred and return to soup to cook for an additional 15-20 minutes.  To serve, ladle soup into individual bowls, and garnish with crushed tortilla chips.


Recipe adapted from gimme some oven