I have been a busy bee with work, Junior League, and other activities! This weekend we went to dinner at my friend Brook and Justin's house (they are also my bosses, but that sounds weird when you are talking about a social dinner!) Jeffrey had only met them once so we were glad to spend time together. Brook is a fabulous cook and also loves all things "housewife" so we have a lot in common. I wanted to take her a hostess gift, so I looked at my Pinterest boards and thought this would be easy and fun to make. It is a little tiger striped pumpkin that I cored and used as a vase for Marigolds they were selling for the Day of the Dead. Every since we used pumpkins for our wedding I am in love with them, they make me very, very happy!
This is a Pioneer Woman recipe that I kept hearing great things about on other boards. I need to make it again because I accidently put 2 Tbsp of Chicken Soup base per cup of water in it, instead of 2 tsp and it was too salty to eat. It looks good though!
Chicken and White Bean Chili
1 1/2 cups of cooked chicken
1 can diced green chiles
2 cloves garlic
1 can great northern beans (white beans), drained and rinsed
4 cups chicken broth
1 jalapeno, sliced
3/4 Tbsp cumin
1/4 tsp paprika
1/4 tsp cayenne pepper
salt to taste
white pepper to taste
1/2 cup milk
2 Tbsp cornmeal
Mexican blend cheese
Chop onions, garlic, and jalapenos.
Cook onion in pot with olive oil until tender.
Add green chilis and garlic, cook for 1 minute.
Add beans, jalapenos,
Cover and simmer for 30 minutes.
Add cornmeal to milk.
I made my own tortilla chips for topping.
Add milk and chicken to soup and cook for another 10 minutes to thicken.
Toppings are ready!
Serve soup with toppings.
Yes, I was very sad that my soup was inedible after all this work....oh well, it happens to all of us! It wasn't a waste though, Jeffery didn't mind and ate it anyway, he is such a great husband!