Did you really think I was done with that Hainanese Chicken??
After finishing the chicken and dumplings, I had another use for the rest of the chicken breasts and thigh parts. I had a taste for chicken and white bean chili so off to the grocery to get some beans. Had a hankering for chips too and found these baked no salt tortilla chips, why not??
Once everything was plated, it looked more like chicken tortilla soup - I think this was my favorite reincarnation of the HC! Recipe is based on the Taste of Home white bean chicken chili recipe
Ingredients:
Chicken breasts and thigh parts, diced
2 cloves garlic, chopped
1/4 cup onions, chopped
1 small jalapeno, finely diced
1 tsp oregano
3/4 tsp ground cumin
1 tbs olive oil
2-3 cups chicken broth
1 can cannellini beans
1 can Green Giant Southwestern Corn Style corn (I had that in my pantry, you can certainly get some frozen corn kernels, black beans and some chopped red bell peppers)
Mexican style shredded cheese, low moisture
baked, no salt tortilla chips
1. Heat olive oil in a pot and saute the garlic, jalapeno, and onion. Add in the oregano, and cumin. Cook for about a minute and add in the chicken pieces. Brown the chicken making sure it is coated with the spice mixture.
2. Take half of the can of cannellini beans and mash them. Add about 1/4 cup to the mashed beans. This is to thicken the soup. Add the mix to the chicken. Add the rest of the broth, the rest of the cannellini beans, and the Green Giant corn mix.
3. Bring to a boil then simmer for about 30 minutes. If you want thicker soup, you can add some flour mixed with water or some corn meal.
4. Ladle into a bowl, top with cheese and some tortilla chips!
After finishing the chicken and dumplings, I had another use for the rest of the chicken breasts and thigh parts. I had a taste for chicken and white bean chili so off to the grocery to get some beans. Had a hankering for chips too and found these baked no salt tortilla chips, why not??
Ingredients:
Chicken breasts and thigh parts, diced
2 cloves garlic, chopped
1/4 cup onions, chopped
1 small jalapeno, finely diced
1 tsp oregano
3/4 tsp ground cumin
1 tbs olive oil
2-3 cups chicken broth
1 can cannellini beans
1 can Green Giant Southwestern Corn Style corn (I had that in my pantry, you can certainly get some frozen corn kernels, black beans and some chopped red bell peppers)
Mexican style shredded cheese, low moisture
baked, no salt tortilla chips
1. Heat olive oil in a pot and saute the garlic, jalapeno, and onion. Add in the oregano, and cumin. Cook for about a minute and add in the chicken pieces. Brown the chicken making sure it is coated with the spice mixture.
2. Take half of the can of cannellini beans and mash them. Add about 1/4 cup to the mashed beans. This is to thicken the soup. Add the mix to the chicken. Add the rest of the broth, the rest of the cannellini beans, and the Green Giant corn mix.
3. Bring to a boil then simmer for about 30 minutes. If you want thicker soup, you can add some flour mixed with water or some corn meal.
4. Ladle into a bowl, top with cheese and some tortilla chips!
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