A Good Day for Some Green Chicken Chili
In case you are wondering, we are not even CLOSE to being buried in snow.
In fact, while we had big beautiful flakes falling much of the day, nothing stuck for more than a minute. It just rained and rained and rained. Ethan watched all day for the white stuff to stick…he REALLY wanted to go sledding again.
We hit the Charles Houston Rec Center “open gym” for the second time this week for something to do. For $4 a kid you can play from 9-noon every Monday, Tuesday, and Wednesday during the winter. FABULOUS idea. Since so many offices and schools were closed there were quite a few moms and dad there hanging out while their kids jumped in the bouncy houses and kicked around giant balls. Basically it’s just great way to let toddlers and young kids burn off some energy.
It was extra special because Ethan’s buddy Luke was there—his mom (MY buddy Lara) was off work! And our friend Melissa showed up with her family too. Yay for extra time with friends! We chatted while the kids played and the snow fell outside.
Oh, and I was recognized by a blog reader. In my yoga pants, unshowered, stringy haired glory, Jean flagged me down and introduced herself. She and her two adorable kiddos are new-ish to the area and were there playing too. I have to say, I was totally and unabashedly pumped about the whole thing. Hearing that some of my posts helped her find some fun DC stuff to do with her kids made my month.
Snow or no snow, we needed something comforting for dinner. Something to dry us out and warm up our bones.
My Green Chicken Chili fit the bill. AND, being green, it’s very fitting for the “holiday” season. Stu and I go back for seconds, Ethan can’t get enough, and it’s great for football Sundays. Don’t be fooled by the cans of green chilis, it is not very spicy.
This chili is actually “award winning”, as my friend Geoff takes it to a chili cook off every year and has won first place at least once.
Green Chicken Chili
adapted from Rachel Ray
-1 yellow onion
-4 cloves garlic, chopped
-1 TBSP cumin
-1 TSP corriander
-2 cans salsa verde (or sub tomotillo salsa)
-3 cups chicken broth
-2 cans cannallini beans, both drained, 1 mashed, 1 unmashed
-two shredded cooked chicken breasts (or cook at beginning of soup before onions)
-3 TBSP chopped cilantro
- 1/4 cup ground tortilla chips
-Shredded cheddar cheese for serving
-Whole Grain Scoop tortilla chips for dipping
Sautee onions and jalapeno for a few minutes, add garlic, cumin and corriander. Pinch of salt. Cook until good brown color develops and onions are translucent. Add salsa and chicken stock. Bring to a simmer, stirring frequently. Add all the beans and chicken. Cook on medium for around 10 minutes, stirring frequently, until everything is nice and hot. Turn heat to low and stir in ground tortilla chips. When the soup has thickened slightly, squeeze in lime and add cilantro.
Serve in big bowls with a sprinkle of cheese, some cilantro and plenty of chips for scooping!Even if you claim to dislike cilantro (mom, this means you), just try it. The smooth flavor really rounds out the flavor of this chili. Just try.
One more chili glamor shot…
So that, along with an Ikea trip and some re-painting of rental home walls (always get approvals in writing, always get approvals in writing) is how we’re staying busy on these cold and wet days.
What are you doing in the big chill-before-spring weather?