Hope you are all keeping warm! It's been pretty darn cold here in Indianapolis. I don't do cold. I'm not really supposed to be living here. I know I was meant for a warm climate, but here I am. Stuck. I haven't left the house all week. I have lots of things to keep me busy, so why go out in the cold!
I'm still working on the kitchen. The house we live in was just a year and a half old when we moved in it. We moved from an older home in a historic area. It's been a little weird living in a newer home. It's a cookie cutter house so there's nothing much to give it personality on it's own. Our old home was unique and suited my decorating taste well. I love traditional things like antiques, oriental rugs etc. I've had a hard time figuring out what to do here. In my last post, I had stripped wallpaper and painted. Now I'm tiling the back splash. I'm trying to figure out how to add some things to the home to give it the feel of an older more traditional home. So far I'm loving the tile.
There I was tiling away, when I realized it was 4:30 and I was getting hungry. Again, I had to go for some soup. So I came up with this recipe and quickly got it in the pot cooking while I finished the last couple tiles of the day.
White Bean Chicken Chili (print recipe)
1 quart of Gluten free Chicken Stock (I use Kitchen Basics)
1 can of Amy's Tomato Bisque Soup
1 small can of chopped green chili's
1 pound ground chicken
3 large fat carrots
2 stocks celery
1 large onion
1 clove garlic
1 teaspoon cumin
1 teaspoon coriander
salt and pepper to taste
1/2 teaspoon dried parsley or 1 Tablespoon chopped fresh
2-15 oz. canned of great northern beans
Chop the onion, carrots, celery and garlic. Place in large soup pan with the chicken. Cook until the chicken is done and the veggies are tender. Add the cumin, coriander, salt, pepper, parsley, broth, tomato soup, chili's and the drained beans. Let this simmer for about 30 min. Enough time to make some gluten free corn muffins from a box mix. How easy is that!