Southern Blondie: October 2015

Spicy White Chicken Chili

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It's finally getting cold in Arkansas! I never thought this moment would happen since we were in the 90's last week, but that's the South for you - really unpredictable weather. It's been a cold and rainy weekend so I knew exactly what I wanted to cook Sunday night for dinner... Spicy White Chicken Chili! It's not too spicy, but it does have a little kick.



All of the cast of characters for this mean - it really couldn't be easier. It's also a one pot wonder so there's not a lot of cleanup after either! This can be a really quick meal to pull together if you decide to use a roast chicken like I do.




I chop one whole yellow onion while it makes me cry and I have to be careful not to cut a finger.



I add 2 tablespoons of oil to a round dutch oven.


(I got my dutch oven at Sam's Club for $40 - and I love it. No need to spend a lot of money!)







I add the onion and garlic to the pan to let it brown.



Once the onion is translucent and the garlic is browned, then I add one can of chicken broth and one can of great white northern beans. During this process sometimes I will get out my emulsion blender to blend the beans and onion together. This also thickens the chili.

If you don't want to do this but you still want to thicken the chili then add a little of cornstarch to water and then add it to the chili. I like chili to be on the thicker side.



While the onions are cooking is when I like to pull apart the roasted chicken. I find it helpful to put on some music during this process - I suggest "Beast of Burden" by The Rolling Stones. It gives you just enough grove to get all the chicken meant off.



Once you have your glorious amount of meat (white and dark to me is the right mix) it's time to dump in the pot! Now remember, I've used my emulsion blender on the onion+chicken broth+one can of white beans mixture.



I then add another 2-3 cans of beans depending on how much I want to make. I added 3 can because I wanted to make a really large pot for sharing. Usually I rinse off the beans before I add them to remove the extra sodium.




Then it's time to add the cumin! This just makes it a little smoky - that extra little, "oh, what's that deliciousness that's been added?"


Cumin.



Now to add the spice! Add 8 oz of salsa verde! I find this to be the 'magic ingredient' I also add black pepper to taste, and any salt if needed. Stir all together and let simmer to all combine.




This chili is topping friendly - cheese and tortilla chips are my favorite, along with avocado, but you could also add some sour cream. Don't limit yourself but ENJOY!

Spicy White Chicken Verde Chili

Ingredients:
- 3-4 cups of shredded chicken (one rotisserie chicken, no skin)
- 3-4 cans Great White Northern Beans
- 1 Clove Garlic, chopped
- ½ teaspoon of cumin
- 1 medium white onion, chopped
- 2 cans chicken broth
- 8 oz salsa verde
- 2 tablespoons olive oil

Directions:
- Heat oil over medium heat
- Add chopped onion and one clove chopped garlic
- Cook until translucent
- Remove onions and garlic from pot into a blender
- Blend onions, garlic and one can of Great White Northern Beans. Blend until pureed.
- Add pureed mixture back into the pot
- Add 2 can of Great White Northern Beans to pot
- Add shredded chicken
- Add one can of chicken broth (wait to see if you might need two depending on how thick you want the chili)
- Add cumin
- Add salsa verde
- Add black pepper to taste
- Let sit & combine
- Top with avocado and tortilla chips and cheese!
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Social September Roundup: Where I've Been Lately

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After I renewed the vow to myself to blog more often - the month of September happened. SO many things were planned in on month that I put the blog on the way, way, way back burner.

Here's a recap...

The beginning of September I went to Boston for work and with our night off we all went to visit Fenway Park. The Red Sox were playing the Yankees so it was a pretty memorable night for all baseball fans.

(p.s. GO CARDS!)

I also visited the Heifer Farm outside of Boston in Rutland, MA. You can see below that I have a new skill set to add to my resume of knowing how to milk a goat.
A photo posted by Maegan Clark (@maeganclark) on

I also found a great stop for fun poses in Boston in the Harbor area.
A photo posted by Maegan Clark (@maeganclark) on

After returning back from Boston I had a week home and then headed to LA.
A photo posted by Maegan Clark (@maeganclark) on
After a few days in LA it was back to Little Rock then off the NYC for the Global Citizen Festival.
I saw Beyonce play in Central Park - I mean...



While in NYC and still smiling from seeing Beyonce, I ran into Neil Patrick Harris. He is hands down one of the nicest celebs I've ever met.

A photo posted by Maegan Clark (@maeganclark) on


After a few days working in NYC it was off to Boston for another quick work trip. This was my first time to take the train from NYC to Boston so I had to do a totally not staged photo.



After a few busy weeks I'm back in Little Rock! Home feels good. Even if it does get me some weird looks.
A photo posted by Maegan Clark (@maeganclark) on
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