Cooking

Easy White Chicken Chili with Cream Cheese

Easy White Chicken Chili with Cream Cheese

Easy White Chicken Chili with Cream Cheese

I tried something out of my wheelhouse with this Easy White Chicken Chili with Cream Cheese. It was a HIT! Big Daddy loved it and didn’t want me to change a thing, which is huge. I did this in my Instant Pot, but you can do it on the stovetop.

Ingredients

3 cans of chicken, drained (you can boil and chop chicken breasts)

1 onion

Garlic

Seasoning

Oregano

Cayenne

Paprika

Cumin

Oil

**Coriander (I didn’t have this)

**Cilantro (I did not have this, so I didn’t use it. I don’t like Cilantro anyway)

1 can of green chiles

2 cans of white beans, drained

Chicken bouillon

Water

Cream Cheese

Monterey Jack

Directions

I added just a bit of oil to the instant pot to keep it from sticking. Then, I added the 3 cans of chicken, garlic, and onion. I sauteed until the onion was tender. Next, I added the spices, green chiles, white beans, and chicken bouillon (I used the powder and mixed it with the water. You can use chicken stock). I mixed it well while it was still in saute mode. Next up, I mixed the cream cheese and let it melt—lastly, about 6 c. water.

I put the lid on and put on “soup” mode for about 15 minutes. Once that beeps, I do a quick release. That’s when I add the Monterey jack cheese. Just stir that up until it is melted.

Now, For the Tricky Part

So, you can put 1 c. of white beans in a food processor, with a bit of the broth to puree it. Add that to your soup to thicken it up. Some people may like it more broth-y and just let it be. I put both cans of beans in and added some instant potato flakes to thicken the soup. You can also put some cornstarch in cold water, bring the soup to a boil, add the cornstarch mixture and mix till it thickens.

Lots of options. It was good!

 

 

Cooking

Gluten-Free Chicken and Noodle Soup

Gluten-Free Chicken and Noodle Soup

Gluten-Free Chicken and Noodle Soup

Screaming Moment

Have you ever had one of those days where you want to run down the road naked, screaming at the top of your lungs? Enter Gluten-Free Chicken and Noodle Soup cause it is my jam. Well, any soup, for that matter. It, quite literally, soothes my soul.

Yep, I had one.

As an illustration, my day started with a butt through a wall.

As well as some nosy Nellies.

Add a splash of liars.

Tears.

Confessions.

Manual labor.

Saturday in a Nutshell: Fall Recipe

We did, for fun and all, add in some ticks, fits, crap in pants, paint, a mini-remodel (because of the butt issue), and a battle between a tree and a child.

Cause what a Saturday would be without all that fun?

Oh, I forgot that we start school (on the 24th), and I lost ALL my notes, schedules, and curriculum.

So, there’s that.

At 7:30 pm, my sweet (not so much sweet on this day, but a bit salty) H said he was hungry. I forgot to cook :/

I was so busy micromanaging misbehaving kids, working on the bathroom, doing some spot cleaning, and doing schoolwork prep. It just slipped my mind.

So, here is what I threw together because I had nothing else in the house to fix, and we did not want to eat out.

Gluten-Free Chicken and Noodle Soup

One bag of Tyson pre-cooked diced chicken (again, all I had, and it was frozen)

Minced onions

Seasoning

Cream cheese

2 c. Monterey jack cheese

Splash of milk

Rice spaghetti noodles

Broccoli (gotta get those veggies in)

Chicken stock (GF)

I put stock, chicken, seasoning, and minced onions in the instant pot (sniffing up 8 pm) and set it on soup for 12 minutes.

To save time, I started the water for the noodles and cut up the large pieces of broccoli. I also had A shred my cheese because pre-shredded cheese is processed, which is no Bueno.

When the instant pot was done, I quickly released the pressure. I added a splash of milk, the cheese, and then cut-up broccoli. I did turn it back on manual for 2 minutes to soften up the broccoli.

By the time that was done, my noodles were done. I drained them and put them in the soup.

Voila.

It is finished.

Thank. Goodness.

 

Cooking

Chicken and Rice Soup (Instant Pot)

Chicken and Rice Soup (Instant Pot)

Chicken and Rice Soup (Instant Pot) is one of my newest creations. Simple and easy clean-up! This is an all-in-one soup that I cook all year round.

Chicken and Rice Soup (Instant Pot)

1 carton of gluten-free chicken broth

Minced onions

2 cans of chicken, drained

Seasoning

Oregano

Italian Seasoning

4 c. cooked rice

1/2 c. sour cream

Cream of chicken soup

1 c. milk

2 c. cheddar cheese soup

Instructions

Place all ingredients except the sour cream, milk, and cheddar cheese in an instant pot. Please note that any recipe (for an Instant Pot) that calls for milk products should be added AFTER the soup is done cooking. If you add it before, it can lead to explosions (experience) and curdling (experience).

Once the pressure is released, the soup is super hot, so there is no problem with melting the cheese. Add all dairy ingredients, including cream, 1/2 and 1/2, sour cream, cream cheese, cheese, etc.

Turn on soup mode and let run until done. My rice was not entirely done enough, so I stirred it up well and put it on manual for another 10 minutes.

Once done, add the milk, sour cream, and cheddar. Stir until it is all melded well.