Creamy White Chicken Chile

 Creamy White Chicken Chile

2 Tbsp olive oil

1 medium onion, chopped

2 poblano peppers, seeded and chopped

4 cloves garlic, minced or grated

4 cups chicken broth

1/2-3/4 cup green chilies

2 tsp cumin

1 tsp smoked paprika

1/2 tsp oregano

1/2 tsp coriander

1/4 tsp cayenne pepper

salt and pepper to taste

4 oz cream cheese, at room temp

1 1/4 cup frozen corn

2 cans cannellini beans

2 1/2 cup shredded chicken, rotisserie is best

1 Tbsp lime juice

2 Tbsp cilantro, chopped

Optional toppings to serve with:

Tortilla strips/chips

avocado

Monterrey Jack and cheddar cheese

sour cream

limes

cilantro

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes. Add poblano peppers and saute for another 3 minutes until onions are golden and pepper begin to soften. Add garlic and saute 30 seconds longer.

Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Drain and rinse beans then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth

Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

Stir in chicken, fresh lime juice and cilantro. Serve with toppings of your choice.

Fondant Potatoes

Fondant Potatoes

6 medium russet potatoes

6 cloves garlic (Or more if you love garlic*)

4 Tbsp butter

1 tsp salt

1 tsp pepper

2 Tbsp avocado oil

4 sprigs fresh thyme

1 1/2 cups chicken broth

Peel potatoes. Trim the ends**, then cut each potato in half crosswise to make small cylinders. You should now have 12 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. 

Preheat the oven to 400ºF. Lightly smash and peel garlic. Cut butter into 8 pieces

Drain potatoes and rinse with cold water. Pat dry with paper towel. Season potatoes with salt and pepper. 

Heat 2 Tbsp avocado oil in large oven-safe skillet over med-high heat. Add potatoes cut side down in a single layer and cook 6-7 mins, until golden brown. Flip potatoes using tongs and add garlic, butter, and thyme. Cook until butter begins to foam and starts to brown, 2-3 mins. Add chicken broth. 

Transfer skillet into oven and bake for 30-35 mins, until potatoes are fork tender and lightly browned on the sides. 

*The garlic is absolutely delicious after it is all cooked down, so if you love garlic, definitely add more.

**I tossed the cut ends of the potatoes in the pan when I added the garlic and thyme. They were also delicious and then you don't waste anything. 

Grilled Chicken Marinade

Yummy Grilled Chicken Marinade

1/2 cup oil

1/2 cup balsamic vinegar

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/8 cup lemon juice

3/4 cup brown sugar

2 sprigs fresh rosemary roughly chopped or 2 tsp dried rosemary

2 Tbsp Dijon mustard

1 1/2 tsp salt

1 tsp pepper

2 tsp garlic powder

6 (~3 lbs) chicken breasts or thighs

Combine all marinade ingredients in a ziplock bag and mix together. Remove 1/2 cup marinade to save for basting during cooking. Add chicken. Marinate for minimum of 30 mins up to 24 hours. 

Remove chicken and pour marinade into a sauce pan. Bring marinade to a boil and boil for 5 mins. Sauce will thicken slightly. If you want a thicker sauce, you can thicken the sauce more with cornstarch and water.

Grill chicken.

Serve with potatoes.