WHITE BEAN AND CHICKEN SOUP RECIPES

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WHITE BEAN CHICKEN CHILI RECIPE: HOW TO MAKE IT



White Bean Chicken Chili Recipe: How to Make It image

My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 03 hours 25 minutes

Prep Time 25 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 13

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: Sliced avocado, quartered cherry tomatoes and chopped cilantro

Steps:

  • Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 344 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 894mg sodium, CarbohydrateContent 23g carbohydrate (1g sugars, FiberContent 6g fiber), ProteinContent 25g protein.

SLOW-COOKER WHITE BEAN PARMESAN SOUP - NYT COOKING



Slow-Cooker White Bean Parmesan Soup - NYT Cooking image

Parmesan rinds are magic. After a long braise, that hard, waxy scrap infuses the entire soup with its rich, distinctive flavor. Here, they make a wholesome soup taste like an incredible indulgence. So don't ever throw them away. They keep in the freezer indefinitely. The wheat berries here are also a great match for the slow cooker. While they may not be the most glamorous grains, they hold their shape and take a conveniently long time to get tender. You can find them at many grocery or natural-foods stores, as well as online. But you can also substitute farro or spelt (whole grains but not pearled). Just note that they'll cook faster and may end up quite soft after an 8-hour cook time.

Provided by Sarah DiGregorio

Total Time 1

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound dry cannellini beans, soaked overnight and drained
Kosher salt and black pepper
8 ounces Parmesan, hard rinds cut off and reserved, the rest grated for serving
1 cup wheat berries
1/4 cup olive oil
1 large onion, finely chopped
1 fennel bulb, cored and finely chopped, fronds roughly chopped and reserved
3 celery stalks, sliced 1/2-inch thick
6 garlic cloves, roughly chopped
1 teaspoon fennel seeds
1 teaspoon red-pepper flakes
2 sprigs fresh rosemary
1/2 cup dry white wine
6 cups chicken stock or broth
Leaves from 1 small bunch flat-leaf parsley, chopped
Juice of 1 large lemon

Steps:

  • Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the Parmesan rinds and the wheat berries.
  • Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
  • Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add 1/2 teaspoon salt, if you are using low-sodium broth, or 1 teaspoon salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours. (Taste the beans to make sure they are creamy; they can vary in their cooking time depending on their age.) The soup can hold well on warm for 1 to 2 additional hours.
  • Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice, and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.

Nutrition Facts : @context http//schema.org, Calories 715, UnsaturatedFatContent 13 grams, CarbohydrateContent 86 grams, FatContent 23 grams, FiberContent 18 grams, ProteinContent 42 grams, SaturatedFatContent 9 grams, SodiumContent 1191 milligrams, SugarContent 9 grams

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