New Recipes

We've tried a couple AWESOME new recipes this week. Here they are.

White Chili with Chicken

Prep Time: 15 minutes
Cook Time: 15 minutes
Ready In: 30 minutes
Servings: 6

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (optional)
2 garlic cloves, minced
1 T vegetable oil
4 cups chicken broth
2 (15.5 ounce) cans great northern beans, rinsed and drained
2 T minced fresh cilantro
1 T lime juice
1 tsp ground cumin
2 T cornstarch
1/4 cup cold water
2 cups chicken, cooked and cubed

In a large saucepan, cook onion, jalapeno and garlic in oil until tender. Stir in broth, beans, cilantro, lime juice, and cumin; bring to boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to boil; cook and stir for 2 minutes or until thickened.

This recipe was A-mazing. And I don't even like chili. I do now, I guess, if it's this chili :) We served it over cornbread. Delicious. I did use the jalapeno, it did not make it spicy, but gave it a very nice flavor.

Guacamole

3 haas avocados, halved seeded and peeled
1 lime, juiced
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 medium onion, diced
2 roma tomatoes, seeded and diced
1 T chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne pepper and garlic. Add 1 T of reserved lime juice. Let sit at room temperature for 1 hour and then serve.

We had this on top of our taco pie. It was so good. I love guacamole though.

Tonight we are going to try making Thai Coconut Soup...I can't wait!