Saturday, November 12, 2011

Bougie Recipe Swap - Cold Weather Comfort Food

Everyone has a food that makes them feel better on a cold or rainy or just not-so-great day. Someone came up with the apt term "comfort food". As the temperatures drop around most of the nation and Old Man Winter gets ready to make a complete nuisance of himself, I thought today would be a good day to talk food.

I'm quite the crockpot whiz in colder weathers. Soups, stews, slow-cooked meats - I'm all over it. The recipe I'll share today I originally received from @TiffanyNHouston and then I tweaked it for crockpot, swapped a few ingredients and here you go. It's error-proof, low maintenance and delicious.
White Chicken Chili - Crockpot
2 -3 lbs of boneless, skinless chicken breast (for added flavor, I marinate the chicken in fajita seasoning or you can buy preseasoned chicken fajita meat uncooked) cut in 1/2 inch squares
2 cans white (also called Great Northern) beans
3 tbspns crushed or minced garlic (fresh is best)
1 medium vidalia onion chopped
1 medium red onion chopped
2 tbspns extra virgin olive oil
1 can Rotel tomatoes hot (or mild if you don't want too much spice)
1 cup sweet corn
16 oz of chicken broth 
Seasonings (use below or one packet of McCormick's White Chicken Chili seasoning):
2 tsp ground cumin
1 1/2 tsp crushed dried oregano
1/4 tsp crushed red pepper flakes
1 tsp seasoned salt
1/2 tsp black pepper
pinch of flour or cornstarch 
Into large crockpot place olive oil and garlic. Layer chicken next, pour cans of beans (with liquid) over the top, add tomatoes, onions, corn. Pour broth over the top. Add seasonings, stir once. Turn crockpot on. If you want to cook overnight, put crockpot on low - takes four to six hours (eight if your crockpot is very slow). If you cook on High, it's done in two to four. Midway through, check the consistency of your chili. If it's running a little thin, add the pinch of flour or cornstarch and stir again. If it's too thick, add more broth. Your chicken should be cooked all the way through and your chili should look like a thick soup when it's done.  
I serve over brown rice with shredded sharp white cheddar and diced avocado - tortilla chips on the side. It's also good with sour cream, diced scallions, salsa and monterey jack. This dish feeds 12 - 15 hungry people. 
Enjoy, BougieLand! What's your favorite comfort food dish? Drink? Dessert? Do share.
(Next week on Bougie Recipe Swap - Holiday Favorites)


GammasWorld said...

I love my crockpot too.   This sounds delicious.

The Pro Diva said...

Great recipe! It just so happens that I was going to make turkey chile tomorrow. I like to have warm "comfort food" that I can eat all week, and chile is one of those dishes. I have never made white chile, so I'm thinking this may be a great time to try something different. Thanks for the recipe!

JaymeC said...

I did realize this recipe is this easy. I'm going to try it this week. I need the Tortilla Soup recipe as well. Please and thanks.

My comfort food is pot roast and mashed potatoes. But everybody knows how to make that. Does anyone have a recipe for Brown Sugar Meatloaf?

DCbywayofCali said...

This sounds delicious!

My current cold weather comfort comfort food recipe is as follows:

Knob Creek Bourbon Whiskey

Add ice to Old Fashioned tumbler
Pour two fingers of bourbon
Add more ice and bourbon as needed.

Yeah, ya'll it's been this kinda week.

JoyGrooves said...

I need a chicken soup recipe.

Miss D said...

That sounds delicious! I need to invest in a crockpot as i can see that old man winter fully intends on pimp-smacking the mess out of us this winter....

Bougie Girl said...

This looks yummy. I can almost  smell the garlicky goodness.

Michele said...

My favorite cold weather recipe is chicken soup.  I also make it whenever I think a cold is coming on ... after one bowl that cold is gone.  Works every time.

rozb said...

I make a seafood and sausage stew that is delicious! It makes a lot, so if you have a hearty appetite and some crusty bread, you are in! Now - don't let the amount of ingredients intimidate you. The stew is remarkably easy, and you will get compliments for days!

Seafood and Sausage Stew


1 lb. raw scallops
1 lb. raw large shrimp peeled and de-veined
1 lb. Hillshire Farms smoked sausage, beef or pork
5 slices bacon
4 medium red potatoes, well-washed with any eyes removed and diced into large pieces - leave the peel on
1/2 lb. peeled baby carrots
1 small can green beans
1 small can corn
1 can diced tomatoes
1 small can tomato paste
1 small container sliced mushrooms
1 small green pepper diced
3 stalks celery diced
1 medium red onion, diced
2 cups Swanson's chicken broth
2 12 oz. bottle beer (I prefer Corona) One bottle for the stew, one bottle for you!

Spices to taste:

Sea salt
Bay leaves
Coarse-ground black pepper
Red pepper flakes
Minced garlic
Old Bay Seafood Seasoning

In a large stockpot cook bacon until crisp. When the bacon is done, leave in pot and add spices (except bay leaves), sauteing until well-coated and sizzling. Add onions and cook until onions slightly soften. Add beer and broth, then add the sausage, all the vegetables, and tomato paste. Add water to ensure all ingredients are covered. Lay bay leaves on top of mixture and cover. Simmer until potatoes are easily pierced with a fork. Taste as you go to ensure the spiciness is to your liking - I like mine to put some beads of sweat on your upper lip ;D. Once the potatoes are cooked through and the sausage is done, add the shrimp and scallops. Stir thoroughly, and cover. Simmer for 10 minutes, until shrimp are pink and the scallops are firm.

I like to sprinkle shredded mozzarella cheese on my stew and have a nice artisan Italian bread to eat as a side. This also works in a crockpot if you do the bacon and sauteing in a different pot and transfer.

Cyn said...

This is my favorite soup to make:

Spinach Soup with Gruyere

Scrumptious, creamy spinach soup made extra delicious with a little pile of Gruyere.

2 Tablespoons Olive Oil
10 ounces, weight Spinach
2 cloves Garlic, Finely Minced
4 Tablespoons Butter
½ whole Medium Onion
¼ cups Flour
3 cups Whole Milk
1-½ cup Half-and-half
2 teaspoons Kosher Salt
Freshly Ground Black Pepper
½ teaspoons Cayenne Pepper
4 ounces, weight Gruyere Cheese, Grated (other Cheeses Are Fine)

Preparation Instructions:

In a large skillet, heat olive
over over medium heat.
Add spinach and garlic and cook for 2 to 3
minutes, stirring constantly, or until wilted.
Add spinach to a blender
or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set

In a large soup pot, cook onion in butter over medium heat until
onions begin to soften.
Sprinkle flour over the top and stir to combine.
Cook for about 2 minutes, then pour in milk, stirring occasionally.

salt, pepper, and cayenne and stir to combine.
Cook over medium heat
for 5 minutes, stirring constantly.

Pour in pureed spinach, then cook
another 3 to 5 minutes until thickened.

Check seasonings, adding more salt, pepper, or cayenne as needed.
Serve in a bowl.
Add a little grated Gruyere

tiffanyinhouston said...

I  am not a fan of dark likka as a general rule, but an old flame turned me on to Knob Creek and I've been a fan ever since!

tiffanyinhouston said...

I love to inspire!!

*curtsies* LOL!!

vob editor said...

Bougie Recipe Swap - Cold Weather Comfort Food is very delicious recipe. It looks yummy. I can almost  smell the garlicky goodness.

edit mpg files

Diana said...

Thank you for sharing! I made this for my family for our Christmas Eve Eve gathering - at first, all week they were skeptical of what it would taste like, my dad leading the charge talmbout he tried his co-worker's white chicken chili and was "underwhelmed." Wellllll....after tasting mine and slurping up everything out their bowls, minds were changed and they want me to make it again for our Superbowl gathering. Mmmhmmm! Thanks again!


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