White Chicken Chili with S&W Beans

This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

I love a good bowl of chili! It’s hearty, filling, healthy, and my whole family will eat it. You can’t go wrong with a one-pot meal that will do that! My girls especially love crunching up tortilla chips and blowing/sprinkling them on their chili a la Nacho Libre :) S&W Beans sent me a big old box of beans to try out and I was excited to see some new (to me) varieties in there! The White Chili Beans on the left were perfect for this recipe, as pointed out on the label. I’m so creative ;) Have you ever opened a can of beans before and they aren’t the best quality? I recently bought an off-brand and was so disappointed while rinsing them. They started to fall apart in the strainer! S&W Beans aren’t like that. They’re better…they look great and taste great. It’s no wonder, since they’ve been holding the bean industry to the highest standards for over 120 years! Their beans are beautiful to look at and healthy to eat. One of baby June’s most favorite foods right now is beans! She loved these after they’d been softened, cooked, and cooled down of course. I love having another healthy option to feed her, and all of us for that matter!  This chili won’t be around for long. My husband was scraping the pot for the rest of it once he had a taste and realized how healthy it was! If you don’t like heat, I’d add less jalapeño pepper and cumin to start. To get a great deal on your own S&W beans, see the coupon link at the bottom of this post!

4.0 from 1 reviews
White Chicken Chili
 
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Ingredients
  • 1 (14.5-ounce) can S&W white beans
  • 1 (14.5-ounce) can S&W white chili beans
  • 1 tablespoon canola oil
  • 1 medium jalapeño pepper, seeds and ribs removed, minced
  • 1 medium Anaheim pepper, seeds and ribs removed, minced
  • 1 large red onion, chopped
  • 4 garlic cloves, minced
  • Salt and freshly ground pepper
  • 1 Tablespoon ground cumin
  • 1 teaspoon chili powder
  • 6 cups chicken broth
  • Juice of 1 lime
  • 1 rotisserie chicken, skin removed and meat shredded
  • ¼ cup chopped fresh cilantro
  • Sour cream, for topping
  • Tortilla chips, for topping
Instructions
  1. Drain and rinse the canned white beans, set aside.
  2. Add the canola oil to a large French oven and heat over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper to taste. Add the cumin (less than 1 Tablespoon if you want to stay on the mild side) and chili powder and continue to sauté for 1 more minute. Pour in the chicken stock and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes. Use an immersion blender, or transfer some of the chili to a blender, to blend to desired consistency.
  3. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and cilantro.

Enjoy!

S&W Beans has a coupon for $1 off 2 cans of S&W Beans! Get and print the coupon, good through April, from their website here.

Turkey Sweet Potato Chili

I wanted to make a healthier chili, so I used my basic recipe here and changed out some ingredients. I was worried about the sweet potatoes getting soggy, but they were perfectly cooked through and kept their shape. Ground turkey replaces beef, and brown rice and yams are added. IMG_1215This hearty, flavorful chili was devoured by husband & little girls alike! Ada liked the sweet potatoes but Lola did not. I’m sure she’ll warm up to them one day like I did :) The rice absorbs quite a bit of the liquid after being refrigerated, so it wouldn’t be as soupy the next time around. If you’re planning on freezing it, I would add the rice and sweet potatoes after thawing. Everything else should freeze well. It makes a ton of chili! We ate it topped with avocados, cilantro, and lime. We ate the leftovers burrito-style, wrapped in a whole wheat tortilla with cheese, cilantro, and ranch dressing. IMG_1237It also made an appearance in lunch today, sandwiched in between chips & cheese for some crazy delicious nachos! I told you it makes a ton :)photo (3)

Turkey Sweet Potato Chili
 
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Serves: 6-8
Ingredients
  • 2 lbs. ground turkey
  • 2 cups diced yellow onion
  • 1 large sweet potato, diced
  • 2 (15½ oz) cans seasoned pinto beans
  • 1 (15½ oz) can pink kidney beans
  • 1 (14½ oz) can Mexican or Italian-style stewed tomatoes
  • 1 (14½ oz) can diced tomatoes
  • 1 (14½ oz) can tomatoes with chiles
  • 1 (4½ oz) can diced green chiles
  • ½ package taco seasoning mix (roughly 2 Tablespoons)
  • 1 (1 oz) package ranch salad dressing mix
  • ½ cup brown rice
  • Avocado
  • Cilantro
  • Lime
Instructions
  1. Brown ground turkey and onions in a large skillet. Drain, then transfer browned turkey and onions to a large slow cooker. Add the sweet potato, beans, tomatoes, green chilies, taco seasoning, ranch dressing mix, brown rice, and cook in a slow cooker on high for 4 hours or low for 6-8 hours. Top with avocado, cilantro, lime, and enjoy!

 

 

Potato Soup with Shrimp

Do you need a warm, comforting soup? Look no further! It’s like a deconstructed mashed potato with shrimp…you can’t go wrong.

Potato Soup With Shrimp - www.karainthekitchen.com

Potato Soup with Shrimp
 
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From Paula Deen & Friends
Author:
Ingredients
  • ⅛ cup (1/4 stick) butter
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 2 Tablespoons all-purpose flour
  • 8 medium russet potatoes, peeled and cubed
  • 4 cups milk
  • 2 chicken bouillion cubes, dissolved in ½ cup hot milk
  • 1 cup half-and-half
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound medium shrimp
  • For garnish:
  • Crumbled bacon
  • Grated cheddar cheese
Instructions
  1. In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 20 minutes, until the potatoes are very soft and some of them have begun to become very mushy. Add the half-and-half, salt, and pepper. Remove from heat and set aside.
  2. In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp, when they start to turn pink, drain them. Once cooled, peel and add to potato soup and stir. Serve in bowls, then top with bacon and cheese and enjoy!

 

Panera!

I absolutely LOVE Panera. They built one in my hometown a few years back and I was SO happy! When we moved away I was heartbroken that there wasn’t one within a 30-mile radius. It’s the perfect meet-up spot and has tons of options to suit everyone’s tastes. I love Panera when I’m pregnant because soups, salads, and bread usually sound better than anything else.

PaneraLogo (1)

I’m a creature of habit and usually get the same thing every time I go to Panera. You Pick 2: French Onion Soup and Turkey Bravo Sandwich with a baguette to dip in the soup :) This time around, I switched it up. I got the Big Kid Grilled Cheese with Gruyere, Vermont White Cheddar, organic sliced American cheese and Applewood- Smoked Bacon grilled on White Miche Bread and paired it with the Creamy Tomato Soup. It hit the spot!

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This is how it’s done.

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The Creamy Tomato Soup had a little kick to it, like a hint of red pepper. Love those croutons!

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Hello, bacon in my grilled cheese sandwich!

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My lunch dates :) They were cracking up because Ada was trying to get Lola to look at the camera, but she just wanted to look at her.

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I love knowing that good, wholesome ingredients go into Panera’s food. You can definitely taste the difference and that’s what keeps me going back!

I was sent a Panera gift card and compensated for this post as part of the DailyBuzz Food Tastemaker program. All thoughts and opinions are 100% mine.

French Onion Soup & OXO Giveaway!

I just got back from one of the most wonderful weekends in San Francisco! I was at the Foodbuzz Blogger Conference. It was such so much fun & food & I can’t wait to tell you about it.

For now, I have one of my favorite soups to share with y’all. This is a recipe from my Williams-Sonoma Paris Cookbook. I’ve loved every recipe I’ve made out of it, and the boy who lived in France for 2 years (my husband Matt) has approved of every one. This is the third time I’ve made this soup, so you know it’s a keeper!

First, onions are sliced nice and thin. I use my OXO Mandoline Slicer. I love it because it rests on the bowl and I can slice all of the onions quickly and with little effort. The first two times, I sliced the onions as thin as possible by hand, but they still weren’t as thin as I can get them with the mandoline. Lucky you – OXO has sent me a mandoline to give to one of my lucky readers! Details on how to enter below.

I just love a good French Onion Soup. The onions are meltingly soft & sweet, and the broth is rich and satisfying.

Not to mention the rustic country bread that gets covered with cheese…

Then broiled on top, giving you the perfect marriage of soup, bread, and bubbly Gruyere.

I use bread from Kelly’s Bakery here in Santa Cruz. They have big loaves at Costco sometimes but they run out fast! I bought two last time they actually had them and froze the second loaf. It’s perfect because it holds up in the soup and doesn’t fall apart or get too soggy.

Edit: I choose not to use alcohol in my cooking, so the juice combo is the best alternative to sub in for wine. You may use wine if you so choose.

4.0 from 1 reviews
French Onion Soup
 
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adapted from Williams-Sonoma
Author:
Serves: 6
Ingredients
  • 2½ lb. yellow onions
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon canola oil
  • Pinch of sugar
  • Salt and freshly ground pepper
  • 1 cup grape juice
  • 1 cup apple juice
  • 8 cups beef stock
  • 6 slices country bread, sliced 1½ in. thick
  • 3 cups shredded Comte or Gruyere cheese
Instructions
  1. Using a mandoline or sharp knife, thinly slice the onions lengthwise and set aside.
  2. In a large pot like a French oven, melt the butter and oil over medium-low heat.
  3. Add the onions and cover, stirring every now and then until they are soft, cooked down, and slightly caramelized. Add in the sugar, salt, and pepper to taste as you stir. This will take 30-40 min.
  4. Add the juices and turn the heat to high. Cook for about 10 minutes, or until the juice is reduced by half. Add the beef stock and turn the heat down to medium-low. Let the soup simmer uncovered for about 45 minutes, until it is dark, flavorful and rich. If it tastes too strong, add a little water and cover to continue cooking.
  5. Just before serving, toast the bread.
  6. Ladle the soup into ovenproof bowls and place on a rimmed baking sheet. Top with the toasted bread and cheese. Place the soup bowls under the broiler until the cheese is bubbly, about 10 minutes.
  7. Serve immediately & enjoy!

To enter the giveaway, do one or all of the following, then leave a comment letting me know which options you’ve done.

1. Pin this recipe onto Pinterest.

2. Like Kara in the Kitchen on Facebook.

3. Share the Facebook page with your friends.

4. Share a recipe from Kara in the Kitchen on Facebook.

5. Comment on this post with your favorite soup recipe.

6. Subscribe via email or RSS.

7. Put a Kara in the Kitchen badge on your site.

Good luck! :)

Three Bean Chicken Chili

My husband is a college grad! I am so proud of him. The week of his finals, I took the girls down to visit family while my sister was visiting from Texas. These girls love their Auntie Linds!

It’s better for Matt when we’re gone so that he can live at the library and not worry about coming home. In past finals weeks, he’d always call around dinner time and ask what I’d made. It was sad. So, I took the girls down south, let him get some uninterrupted sleep, and left him a big pot of chili to live off while we were gone.

I made this recipe up unintentionally. I thought I had all of the ingredients on hand for this chili, but I was wrong. And, on a rainy evening before leaving town, there was no way I was dragging two little girls and myself to the grocery store. So I winged it! The result was this hearty, satisfying, husband & toddler approved dish.

Three Bean Chicken Chili Recipe

3 large chicken breasts, cooked and sliced or shredded

1 Tablespoon dried, minced onion

1 package taco seasoning

1 package Ranch dressing mix

1 (15 oz.) can pinto beans

1 (15 oz.) white kidney beans

2 (16 oz.) cans dark red kidney beans

1 (14.5 oz.) can sliced stewed tomatoes

2 (14.5 oz.) cans diced peeled tomatoes

1 (15 oz.) can whole kernel corn, drained

Throw all ingredients into a pot. Stir to combine ingredients. Cover with lid and let simmer over medium-high heat for an hour.

Serve with ranch dressing or sour cream, and grated cheese. Enjoy!

Leek & Potato Soup

This soup comes together very quickly. It will definitely be making it into the regular rotation here! It’s like a deconstructed baked potato, French-style. I had never cooked with leeks before, so I read in the back of my Paris cookbook (where this recipe is from) how to wash and prepare them.

From the glossary: Leeks need careful rinsing to remove the grit that lodges between the leaves. To rinse, trim off the roots but leave the root end intact. Cut away the dark green tops of the leaves, then peel any discolored outer leaves from the stalk. Halve the stalk lengthwise, then rinse well under cold water, gently spreading apart the layers to wash out any dirt.

Toddler approved!

What dinner usually looks like at our house. I love Ada trying to do a thumbs up like her Papa!

Leek and Potato Soup (Potage Parmentier) Recipe

from the Williams-Sonoma Paris Cookbook

 

3 medium to large leeks, white and pale green parts only, rinsed and sliced crosswise

3/4 lb. white-fleshed potatoes, preferably russets, peeled and diced

6 cups chicken or vegetable stock

Salt and freshly ground pepper

6-8 Tablespoons creme fraiche

2 Tablespoons chopped fresh chives

 

In a saucepan over high heat, combine the leeks, potatoes, and stock. Bring to a boil, reduce the heat to medium-low, cover, and simmer, until the vegetables are falling apart, about 15 minutes.

Season to taste with salt and pepper, then swirl in the creme fraiche and heat until warmed through. Ladle the soup into bowls and garnish with the chives and a dollop of more creme fraiche if you like, and enjoy!

Matt’s Favorite Award-Winning Chili

My husband would eat this chili every day if I’d let him. It’s been his birthday dinner of choice just about every year we’ve been married! It works out perfectly because he’s a November birthday, so the weather cools down and I feel like making soup.

I am so proud of these pictures that I had to re-blog this recipe. I love the steam rising up out of the soup (shoup in Ada’s words).

Makes you want to dive right in!

I got an exciting text from my sister-in-law, Alissa, a couple of weeks ago. She entered this recipe in her ward’s chili cook off and WON! Here’s a picture of her with her prize. So yes, this recipe is now officially award-winning, and I like the way that sounds. Look at cute little Eve bundled up on her momma, she is one month younger than my Lola.


Matt's Favorite Award-Winning Chili
 
Author:
Serves: 12
Ingredients
  • 2 lbs. ground beef
  • 2 cups diced onions
  • 2 (15½ oz) cans pinto beans
  • 1 (15½ oz) can pink kidney beans
  • 1 (15¼ oz) can whole kernel corn, drained
  • 1 (14½ oz) can Mexican or Italian-style stewed tomatoes
  • 1 (14½ oz) can diced tomatoes
  • 1 (14½ oz) can tomatoes with chiles
  • 2 (4½ oz) cans diced green chiles
  • 1 (1¼ oz) package taco seasoning mix
  • 1 (1 oz) package ranch salad dressing mix
  • For Garnish:
  • Corn Chips
  • Sour Cream/Ranch Dressing
  • Grated Cheese
  • Green Onions (optional)
Instructions
  1. Brown ground beef and onions in a large skillet; drain excess fat, then transfer browned beef and onions to a large slow cooker or stockpot. Add the beans, corn, tomatoes, green chilies, taco seasoning, & ranch dressing mix, and cook in a slow cooker on low for 6-9 hours. Or simmer over low heat for about 1 hour in a pot on the stove. Top with garnishes of choice and enjoy!

 

 

Pasta e Fagioli

I have made this soup many, many times for this happy boy. If you’re wondering about the noodle in his hand, he was cooling it off for the baby to eat :)

I found this adaptation of Olive Garden’s yummy soup a few years back from Stephanie O’Dea at Crockpot 365.

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1 T Tabasco sauce (I have never added this ingredient…never have it on hand and can’t justify buying it for one recipe!)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time (I used rotini)

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot!

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce (if using). Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

(What I do is boil some water and cook a little bit of pasta separately, then throw it into the soup bowls. Because this makes so much, I freeze some for future meals. If all of the pasta is in there, it gets really squishy and gross. So keep the pasta separate unless you are feeding a crowd!)

Serve with bread &  parmesan cheese. Then reminisce about when you worked at Olive Garden and all of the corny jokes people had when you’d ask if they wanted freshly grated parmesan cheese. “You’re gonna be here a while!” “Your arm is gonna fall off!” “Keep it comin’!” “You’re gonna have to get more cheese!” Har har har.

Pasta e Lenticchie

Rainy weather means SOUP!

I saw Buddy (Cake Boss, he now has a cooking show called Kitchen Boss) make this, and since I had some lentils in the cupboard I thought I’d try it out. This Pasta e Lenticchie is a flavorful, thick, hearty, filling Italian soup.


Pasta e Lenticchie
 
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Author:
Cuisine: Italian
Ingredients
  • 2 slices extra-thick cut bacon, cut into dice
  • 1 small onion, chopped fine
  • 1 stalk celery, chopped fine
  • 1 carrot, peeled and chopped fine
  • Salt
  • 2 plump cloves garlic, peeled and minced
  • 1 cup brown lentils
  • 1 14.5 ounce can plum tomatoes with their juice, cut or torn into pieces
  • 5 cups water
  • Chunk of parmesan rind (optional)
  • 1 cup cooked al dente, drained and rinsed orzo, ditalini, or other small pasta shape
  • 2 Tablespoons extra virgin olive oil
Instructions
  1. Heat a large soup pot over medium heat. Add the bacon pieces and stir to coat in the oil. Allow to cook until softened, translucent and some fat is rendered. Add the onions, celery, and carrots, stir to coat. Sprinkle with a pinch of salt and sauté until softened. Add the garlic and sauté until fragrant. Pour in the lentils and stir to coat. Add the tomatoes, their juices, the water, a pinch of salt and optional parmesan rind. Bring soup up to a boil and reduce to a simmer. Simmer, stirring occasionally, until the lentils are just about fully tender, 20-30 minutes. Add the pasta and cook an additional ten minutes until the pasta is cooked to taste. Correct seasoning with salt.
  2. Serve in bowls with a drizzle of good olive oil, grated parmesan and black pepper.

I ended up using 6 1/2 cups of water and an extra can of tomatoes because so much of my liquid burned off during simmering, so next time I’ll keep the lid on. Edited to add: I’ve made this many times since, and if you put the lid on while simmering, it’s perfect.

Buddy and his brother-in-law were cooking together on this show. At the end, they each ate almost a whole bowl of soup before the camera was done rolling! It was so funny because you’re used to seeing the chefs take just a bite or two of what they’ve made, and these two giant Italian guys were just devouring their food. I don’t blame them!