Chicken & White Bean Chili

Chicken & White Bean Chili
Serves at least 6 

3 Cups cooked chicken, shredded
1 Onion, chopped
1 Red bell pepper, chopped
2 tsp garlic, minced 
2 Cans chopped green chilies 
1 pound dried Great Northern Beans, rinsed 
10 cups chicken broth 
1 Jalapeno, sliced 
1 1/2 Tbs Ground Cumin 
1 1/2 Tbs Chili powder
1/2 teaspoon Cayenne Pepper 
Grey salt & white pepper, to taste 
1 cup fat free 1/2 & 1/2 
2 Tbs cornmeal 
1 cup of grated pepper jack, plus more for garnish
Sour Cream  & Salsa for garnish 
Tortilla chips

In a dutch oven over medium-high heat, saute onions, red pepper and garlic until soft. Add chopped green chilies with juice & dried bean rinsed beans. Pour 8 cups of the chicken broth into the Dutch oven. Add jalapenos & season with salt, pepper, chili powder & cumin. Place lid on pot and reduce heat to low & cook for an hour
Add 3 cups of cooked chicken & remaining 2 cups of chicken broth. Cover and cook for another hour.
Mix milk with cornmeal and pour into the chili. Cook for another ten minutes & allow it to thicken. Right before serving add cayenne pepper and Pepper Jack cheese and stir.
Serve chili in a bowl over crushed tortilla chips topped with sour cream, extra cheese and touch of salsa.

Hope you Enjoy!

Just to share

My Halloween Mantel

Louise, Our Halloween Princess

Chicken Noodle Soup

The powers that be were in line when I decided to make chicken noodle soup for Sunday supper.  Overcast, thunderous, rainy and downright gloomy.  This is a recipe you can speed up or slow down. Your choice too on the spice - leave it out or add more.  Here we go...

Chicken Noodle Soup
2 cups each
   carrots, eyed
   celery, sliced
   onion, diced
4  fingerling potatoes, chunked
2 boneless, skinless chicken breasts
6 cups chicken broth
1 tsp herbs de Provence
3 cranks Black pepper
2 cranks Mediterranean Sea Salt
1 tsp minced garlic
1 tsp crushed red pepper
1 tsp hot sauce
2 Bay  Leaves
8.8 oz German Egg noodles
1 bag washed spinach
1 tablespoon olive oil

Add carrots, celery, onions, potatoes, oil, pepper, salt, red pepper, hot sauce, herbs de Provence,  garlic & bay leaves to bottom of crock pot.  Toss together lightly.  Place chicken breasts on top and add chicken broth, cover and cook on low for 6 hours, remove chicken & add pasta & remove bay leaves, stir together, and recover for 45 minutes.  In the meantime shred chicken and hold back from the soup.  After 45 minutes add spinach & shredded chicken 10 minutes before ready to serve supper - serve with saltine crackers or cornbread, Parmesan cheese and hot sauce . Perfect for a Sunday or easy night dinner.  Adjust meat, spice & cooking time as you need - hope you enjoy!