the food bitch

people call me a food bitch. not because of any gourmet tendencies (i go on a weekly fridge-sniff to see what needs to be thrown away), but due to my healthy lifestyle know-how and big mouth. i have a big mouth when it comes to food.

part healthy living, part recipe showcase, part food review - i do a little bit of everything.

Sunday, January 29, 2006

Comfort.

Soups, more than anything, are the ultimate comfort food. I love making soup, taking the time to chop everything up, and have everything prepared. After putting in all of the effort and time, it's so nice to curl up on my couch with a big bowl.

And so, since I had a nice, relaxing afternoon (book shopping in Saratoga!) in the almost 50 degree upstate New York January weather, a soup sounded like a great idea.

This is a chili, but a thin chili, so we'll call it a soup. There's a rather long list of ingredients, but everything came together incredibly quickly, and I had a bowl in front of me in a little over an hour (including the time it took to grill the chicken - i didn't have any leftovers hanging around, but I did have some in the freezer that needed to be cooked before it got too freezerburned to be edible).

I love having inherited my Nannie's Farberware soup pot. The thing can do no wrong.

White Chicken Chili
Serves: 5
WW Points: 3

Ingredients:
1/2 tablespoon stick margarine
3/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped red bell pepper
1/2 tablespoon minced seeded jalapeño pepper
1 small garlic clove, minced
7 oz chopped cooked chicken
2 cups cannellini beans or other white beans, drained and divided
2 cups fat-free, less-sodium chicken broth
2 oz canned chopped green chiles
1/2 cup frozen whole-kernel corn
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup 1% low-fat milk
1/4 cup chopped fresh cilantro

Directions:
Melt the margarine in a large pot over medium-high heat. Add onion and next 4 ingredients (onion through garlic), and sauté 5 minutes. Add chicke, 2/3 cup beans, broth, and next 6 ingredients (broth through black pepper), and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Mash remaining beans. Add mashed beans and milk to the chicken mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.



It was light, and nicely spiced. I might add more of the jalapeno, next time. I served it simple, alongside salad and garlic toasts.

1 Comments:

  • At 4:26 PM, Blogger WebSorceress said…

    I read your profile and am impressed by what a great job you've done in taking control of your life. Congratulations and keep up the healthy lifestyle.

    This soups looks delish!

     

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