So about a month ago a co-worker (Heather) was telling us that her son is a picky eater, what child is not a picky eater right 🙂
Any way she said that he did not like red chili and thought that he may eat white chili, so a few weeks went by and I saw a slow cooker recipe for the white chili and printed it out for her to try, as far as I know think she said she was going to try it this weekend. 🙂
I hope her son Blake will like it 🙂
I decided to make my own version 😛 hence the word veggie in title.
Now I am not a chili person at all…at ALL!! So when I thought about this I did want to make it more of a soup instead of a then a chili.
First I after I got a few things from the store, I really just went looking in my pantry and refrigerator for what I could through in it 🙂 and I wanted to use my electric pressure cooker.
Let me just take a minute to talk about the “electric pressure cooker” I LOVE IT!!!!!!!!!!!!!!!!!
I really really do!! I love making soup in it because it’s like its been cooking all day, and Nancy@Feasting with Friends gave me a recipe for hard cooked eggs that the shells peel off perfectly and I love that!! I also have a macaroni and cheese recipe here you can check out too. But if you have a chance to buy one I so recommend it for sure 🙂
Okay so here’s my dish
This is what I used – except the spinach in the bag, when I started pulling everything out the fridge, I thought yes I will add spinach but then I didn’t 🙂
Pinto beans, chick peas and leftover white beans
in the Vita-mix
Add water and pulse
to get this
carrots, zucchini and onion in Vita mix
Add that to my pot and this is my Chicken Base
I use Better than bouillon you can use just broth
added my seasonings, Cumin and Fajita Seasonings
Mix it up
added two chicken breasts
Time to cook
I put it on the “Stew” setting and increased the time
to 30 minutes then start
Pulled out the chicken breast to shred
shred your chicken
add back to the pot
taste for seasonings, I added salt
and more of my seasonings
Done!!! Add a little diced jalapeno and enjoy!!
Veggie Chicken Chile Soup
1 bottle of Taco Bell salsa verde
1 can diced green chiles
1 can pinto beans, drained and rinsed*
1 can chick peas, drained and rinsed*
1/2 cup white beans, drained and rinsed*
2 large boneless chicken breast
3-4 tsp. cumin
3-4 tsp. Penzeys Fajita seasonings*
6-8 cups chicken broth*
salt and pepper to taste
To the electric pressure cooker or large stock pot or slow cooker, your choice.
Add salsa and chiles, if you want whole beans then add then whole, if you want it like I did, then blend up with broth or water, the same with the veggies, either diced or blended.
Pour all into your pot, add the seasonings and stir, if using chicken base add this now, if you are using broth add the rest. I say 6-8 cups because it depends on the size of your cooking choice, the less that is used makes it thicker.
Cook in pressure cooker on “stew” setting for 30 minutes, slow cooker for 4-6 hours on high, and stock pot on stove, bring to almost a boil, the reduce to low for 2 hours or until all is cooked through.
Remove Chicken and shred, return shredded chicken back to pot, taste for seasonings, add salt or pepper, or more seasonings it is up to your tastes.
Serve up with diced jalapeno, tortillas chips or some cheese, its up to you!! Just grab a mug or bowl full and sit back and enjoy the game this weekend 🙂
*use what ever beans you want, this is just what I had, same with the veggies its just what I had.
I like using chicken base you can use broth instead. Seasonings from Penzeys the Fajita seasonings that I used had the following in it: salt, black pepper, Turkish oregano, cayenne, garlic, celery seed, basil, nutmeg, marjoram, thyme, Mexican oregano, cumin and rosemary.
You can certainly use any of these seasoning or something close, just check your local store.