Tag Archives: white beans

White Bean Chicken Soup


OMGoodness! It is COLD today so what better time to make a big pot of soup. That is exactly what I said to myself on the way to Trader Joe’s to pick up a few items for dinner. I might not have felt so chilled if I had cranked up the heat in the car but that still would not have warmed me on the inside. To make that happen I needed a nice bowl of homemade soup.


My choice was either chicken noodle soup or a White Bean Chicken soup. I planned to have spaghetti the next day for dinner so chicken noodle soup was out and White Bean Chicken soup was in. Keep in mind I did not have a recipe for White Bean Chicken soup but not having an actual recipe has never stopped me from cooking. So, while strolling the aisles of Trader Joe’s I made up the recipe that would become “the soup”.


Most soups are pretty easy to make. They are a one pot dish that only needs a little tender love and care and lots of seasoning. Because it was freezing outside I was in the mood for a healthy, hearty soup. I figured the white beans and chicken would make it hearty plus filling with lots of protein while the mirepoix and cabbage would make it healthy. Did I just hear someone say what the heck is mirepoix? Yes, I did. It was my hubby. He asked me this question while I was writing down the recipe when I got home. I was talking out loud to myself trying to remember how to spell mirepoix and hubby asked “What the heck is that?” When I told him it was diced carrots, onions and celery he said “Why don’t you just say that?” My response was I wanted to sound fancy like the chefs on TV. I know. It is always better to keep it simple.


Simply put, White Bean Chicken Soup is comfort food. Whether it is freezing cold outside or you want a flavorful homemade meal in a bowl, this soup will do the trick.


White Bean Chicken Soup


3 cans cannellini beans rinsed

1pkg sliced pepper chicken

1 container mirepoix (diced onions, celery and carrots)

6 cups low sodium chicken broth

2 cups chopped cabbage

¼ cup heavy cream

1 tbsp salt

1 tbsp olive oil

½ tbsp Adobo

1 tsp thyme

½ tsp garlic powder

1 tsp parsley

1 tsp black pepper

½ tsp lemon pepper

Shred chicken and set aside. Mash ½ cup of white beans (this will help soup to thicken) and set aside with remaining beans.

Heat olive oil in a large pot over medium high heat. Add mirepoix and seasonings to the pot and stir. Allow the vegetables to sweat for 3 – 5 minutes. Pour in chicken broth and add white beans then stir. Reduce heat to medium. Mix a spoonful of broth into the measured heavy cream. Add the mixture to the pot. Stir and let simmer 3 minutes.

Place chicken in the pot and stir. Cook for 20 minutes then add chopped cabbage. Stir to mix in the cabbage. Simmer for an additional 20 minutes until cabbage is softened and cooked through. Serve with crackers or crusty bread.

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Chili Nachos


Get ready to get messy and grab a fork! I just made chili nachos and they were wonderful. I first made Tex-Mex chili using ground turkey instead of beef but feel free to use any meat you prefer to make chili. I liked the idea of a Tex-Mex chili because the flavors are bolder (in my opinion) than regular chili. Because I planned to use the chili as a topping for nachos I did not add all of the veggies I sometimes use in my chili. I kept this one simple by using only onions instead of adding various peppers and shredded carrots.


Long ago I made all kinds of nacho dishes for the family usually when I was fixed for time to get dinner on the table. I would search the refrigerator for leftovers I could use as a topping for nachos that would not make my hubby and kids look at me like I had two heads.


The idea of combining chili and nachos came to mind while watching a food show about restaurants and their specialties. There was one restaurant that served chili nachos but piled so much stuff on the nachos that you forgot there were nachos some where in the giant mound of food sitting on the table. I liked the concept but not all of the stuff!


Chili Nachos are made to be messy as I said in the beginning. So, if nobody is looking, you can eat them with your fingers. Just let the juices and cheese drip down your fingers. If you aren’t into flavorful fingers, grab a fork and scoop up the chili and nachos without missing a drop. I personally like eating chili and nachos using both my fingers and a fork to make sure I don’t miss anything on my plate … or fingers!


Chili Nachos


2 lbs ground turkey
1 15 oz can black beans (undrained)
1 15 oz can small white beans (undrained)
1 15 oz can small kidney beans (undrained)
1 15 oz can fire roasted tomatoes
1 small can tomato paste
1 pkg Tex Mex chili seasoning
½ onion diced
½ cup water
1 tbsp worcestershire sauce
½ tbsp salt
½ tbsp black pepper
½ tbsp Adobo seasoning
½ tbsp cilantro
½ tsp nutmeg
10 dashes hot sauce

Nachos/ Toppings:
1 bag Tostitos Nacho Chips
2 plum tomatoes seeded and sliced into strips
1 small pkg Velveeta cheese cubed1 small jar salsa (hot or mild)
1 small jar sliced jalapeno peppers
1 avocado sliced
½ cup shredded cheddar or Monterey Jack cheese
¼ cup sliced olives

Preheat oven to 300 degrees.

Season turkey with salt, pepper and worcestershire sauce over medium high heat and drain. Add beans, remaining seasonings, hot sauce, fired roasted tomatoes and water to a large pot. Let simmer over medium heat for 10 minutes. Add browned turkey to the pot and stir. Simmer and additional 15 minutes.

Add cubed Velveeta cheese and ½ cup of salsa to a microwave safe bowl. Place in microwave for 2 minutes then stir to mix salsa and cheese. Microwave for an additional 1 ½ minutes until bubbly.

Layer an aluminum pie tin or an oven safe plate with nacho chips. Using a slotted spoon scoop chili over nachos then layer with Velveeta mixture. Add a little more chili, jalapeno peppers, fresh tomatoes, olives and shredded cheese. Place in oven until cheese melts. Top with sliced avocados.


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