I hate baking, but I looooove to cook. I think it’s because, cooking is a lot more forgiving. If I mess up, I can easily tweak here and there to get it back on track. The people I’m feeding are none the wiser.
Here’s what I cooked last night and the adventure that got me to one of the best soups I’ve made… sort of on accident.
8ish cajun grilled chicken thighs (#darkmeatmatters)
3 or 4 cans of Northern beans (or Navy beans, which are also white, it makes no sense.)
1 red onion
A spill of garlic powder (if you’re out of fresh garlic)
8 CUPS of chicken broth or bouillion
1.5 TBSP of cumin or 3/4 tbsp of chili powder if you’re out of cumin because you use it so much
Salt and pepper
1 can of Rotel
3 TBSP of butter (not margarine, are you kidding me with margarine?)
2 TBSP of Masa or cornmeal (because who just has Masa in their cabinets?)
1 CUP of whole milk (It’s almost never ok to use Skim)
5 or so slices of monterrey jack or pepper jack cheese. The jack part is important.
This recipe is loosely based on Pioneer Woman’s White Chili.
As I recall from last night’s soup-making party, here’s how I compiled this soup.
1. I diced up the onion as much as I could until my eyes were burning so badly I was dancing around the kitchen. All parties must have dancing.
2. Toss all those onion bits into the crockpot quickly. Those heathens won’t get the best of me!
Note: My crockpot has a stovetop setting, so if yours doesn’t, better use a pot on the stovetop.
3. Sauté on medium heat with 3 TBSP of butter and a spill of garlic powder. Fresh garlic is preferred but I cook with garlic nearly every night, so I was out. The recipe said 2 minutes but I like to make sure there are no crunchy bits in my soup… so I held out an extra minute or two.
4. I went ahead and started tossing more stuff in. Like, the chili powder (or cumin) and the can of Rotel. Green chilis would have been better, but I always have Rotel on hand. Sprinkle a dash of salt and pepper in the pot.
5. Now seemed like a good time to add the chicken.
6. Then 2 cans of beans.
7. 8 cups of chicken broth. I used bouillion cubes and 8 cups of water.
8. Then I frantically started scooping out some of the water because I realized that my beans are canned and not dried. Then I Kendra that I’ve ruined my soup and am now hoping to save the beans from drowning. Leave about 2 cups of the water in the pot.
BONUS: If you use bouillons like me, you’ll have more concentrated flavor and less liquid… just go with it.
9. I took the temp to high and removed the lid until it started simmering and then dropped the temp and replaced the lid. I set the time for 30 minutes, which gave me just enough time to get Riley bathed and in bed and address 3 post bedtime visits to answer “What is tomorrow?” “Why is that light on?” and “Why do my eyes hurt?”
10. I returned to the pot to find the beans disintegrated. Hm. At this point, I added another can of beans.
11. Then, I let it simmer another 10 minutes while I made sure Logan got to bed and actually brushed his teeth.
12. I returned to the pot to find it disappointingly lean on the beans. I added another can of beans. That did it.
13. Then I went back to the recipe. I mixed (I mean, really mixed) the cornmeal with the whole milk and let it set for about 1-2 minutes.
14. After that I poured the mixture into the soup to help thicken it and to also give it a corn-y flavor.
15. Then I let it simmer for 10 minutes while I cued up Gilmore Girls for Anya and me to watch.
16. I tasted the soup but it was much to hot to determine the flavor so, as a precaution, I added 3 slices of pepper jack cheese. Fun fact: Jack cheese is the best cheese for soup because it melts to a liquid and not stringy.
17. I added two more slices of pepper jack for good measure and kept the soup on low for a little while longer before storing it in the fridge.
So, there you have it! A white chicken chili! So many mistakes… but it still turned out yummy. I love cooking.