And the student becomes the master. . .
Don’t you love it when the kids grow up and start to teach us things? My son instructs me on technology, politics, and music. My daughter Rosie also teaches me things, the most recent being a terrific recipe for creamy chicken chili.
Rosie got this recipe from the terrific website Half Baked Harvest.. She tweaked it to make it her own, and it is really yummy. Packed with fiber and protein, it is guaranteed to warm up these gray winter nights.
Ingredients
- 2 T olive oil
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 3 poblano peppers, seeded and chopped
- 1 jalapeno pepper, seeded and diced (I use 2, but I like it pretty spicy)
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- salt and pepper to taste
- 1 lb boneless chicken breasts
- 4-6 cups chicken broth
- 4 oz. cream cheese
- 1 can white beans
- 1 can corn
- 1 can garbanzo beans
- 1 cup grated cheddar cheese
- 1/2 cup cilantro, chopped (plus more for serving)
- lime juice
- avocado and cheddar cheese for serving
Instructions
- Heat olive oil in a large pot. Add chopped onion and cook about 5 minutes, until softened.
- Add garlic, poblano pepper, jalapeno pepper, cumin, paprika, chili powder and a pinch of salt and pepper. Cook for about 5 minutes, adding a little chicken broth if it begins to scorch. Add chicken breasts. Pour in 4 cups of chicken broth, and simmer for about 20 minutes, until chicken is cooked through.
- Remove chicken and shred. Put chicken back in the pot.
- Soften the cream cheese in the microwave for 20-30 seconds, and add to pot, along with the shredded cheddar. Stir.
- Add beans, corn, and garbanzo beans. Cook on low for about 10 minutes, or longer.
- Add the cilantro, and the juice of a lime.
- Serve warm, with avocado and more cheddar cheese.
