Soups and Chili

Z’s White Chicken Chili

Low-Carb, THM-S Helper

More Comfort Food

I have been posting a lot of “comfort type food” lately. I know it is officially spring now, so I wanted to get all my “comfort type” soups and chili’s out of my system. Chili is one of my favorite meals. I have always loved chili. What’s not to love about the cheesy and creamy texture, chunky meat, beans and green chili’s?

You see, before I got married and was a “happy go-lucky” single girl, I used to eat chili a lot. Especially after I moved to the mountains and experienced the cold weather. There was just something about a hot bowl of mildly spicy and hearty yumminess. Here’s the clincher….I ate chili from a CAN! I look back now and say “EW. What was I thinking?”. Sometimes I would even add processed and diced ham to it and think that I was eating “gourmet food”. It didn’t take much back then for me to be happy with what I ate (hence the canned chili). I obviously have more understanding now about how important food is.

I haven’t always liked to cook either, and I especially was not always very good at it. You can ask my husband. Lol. But, now that I have learned the “secret” of a good chili and soup base, the possibilities are endless!

Finding a Good Base

Through many failed attempts (and burned garlic), I have found that you can literally make anything with a base of butter, onion and minced garlic. I call these three ingredients the Essential Triangle. Soups and Chilis are no exception. These ingredients MAKE a good soup or chili.

Once you have sautéed the “Essential Triangle” ingredients, then you can add your meat and cook with the butter, onion and garlic. All the wonderfully amazing flavors just soak in to the meat, and there you have the magic!

 

 

 

 

 

 

 

Once you have a good base for your soup and chili, then you can add endless possibilities of flavors!

For this chili, I use canned goods and my favorite way to make broth. Better Than Boullion is such a staple around my home. I use it for so many recipes. It’s easy to use, and keeps well in the fridge for a long time.

Chili Everywhere!

I still love to eat chili a lot. In fact, I would eat it all the time if I could (I wouldn’t do that to my family though). I think that is why I like to create all different kinds of chili. White, red, a mix…you name it! I would love to create as many chili recipes as I can, and I look forward posting many more!

chilichili

With all the story behind it, I would like to present my white chicken chili to you! I hope that you will enjoy it as much as we have!

God Bless!

-Z

Z’s White Chicken Chili

Low-carb. THM-S Helper. A creamy, cheesy and hearty chili!

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 3 Tbs butter
  • 1 medium onion
  • 4 heaping Tbs minced garlic
  • 3 lbs diced chicken
  • 1 15 oz. can of pinto beans
  • 1 15 oz. can of black beans
  • 1 7 oz. can of diced green chili
  • 1 15 oz. can of corn (optional)
  • 1 cup sour cream
  • 1 8 0z. block of cream cheese
  • 8 cups of chicken broth
  • 2-3 Tbs green chili powder (I use Pueblo green chili powder from my favorite Auntie in Colorado)
  • 1 Tbs cumin
  • 2 tsp course ground pepper
  • 2 Tbs salt
  • 1 tsp thyme
  • 1 tsp oregano
  • 1-2 Tbs xantham gum

Instructions

  1. In a large stock pot or dutch oven on medium high heat:
  2. Saute the butter, onion and garlic until soft.
  3. Add in chicken and cook until pink goes away.
  4. Immediately add the broth, canned goods and seasonings.
  5. Simmer for 20 minutes
  6. After ingredients have simmered, take out about 4 cups of the broth. Add the broth, cream cheese, xantham gum and sour cream in a blender. Blend for 40 seconds until thick. Add back into pot.
  7. Simmer for another 5-10 minutes.
  8. Serve hot with cheese, cilantro and more sour cream.
  9. Enjoy!
  10. -Z
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https://zhealthyhousewife.com/2018/03/29/zs-white-chicken-chili/

Nutrition

Calories

3484 cal

Fat

126 g

Carbs

156 g

Protein

340 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

 

 

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Soups and Chili

Z’s Hearty Chicken Soup

THM-E, Low Fat

Good Ole Fashioned Chicken Soup

On a cold winter night there is just nothing better than a hot bowl of chicken soup! A good ole fashioned chicken soup is a basic necessity to know how to cook. The reason why, is because soup is so hard to mess up.

This recipe came as another one of my “throw it all together and hope for the best” kinds of recipes. It really did come out great! The savory chicken broth and veggies with big chunks of chicken, make it the perfect bowl of “comfort”.

I think the best flavor this soup has is the garlic salt. It gives it just the right amount of saltiness, but with a hint of garlic.

I serve this soup with my Spelt Rolls (https://zhealthyhousewife.com/2018/03/14/zs-spelt-rolls/).

Soup and homemade rolls…what’s not to love?

So, we’ll keep it short and sweet today, and get right to the recipe! Enjoy!

God Bless! -Z

Z’s Hearty Chicken Soup

THM-E, Low-fat. A delicious and hearty traditional soup!

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 2 lbs diced chicken breast
  • 1 onion
  • 3 medium carrots
  • 6 celery stalks
  • 8 cups chicken broth
  • 3 red potatoes
  • 2 tbs butter
  • 1 tsp course ground pepper
  • 2 tbs garlic salt
  • 1 tsp oregano
  • 2 bay leaves

Instructions

  1. In large stock pot or dutch oven:
  2. Sauté butter and onions until soft.
  3. Add in carrots and celery. Cook for a few minutes, stirring occasionally.
  4. Add in broth and seasonings. Cook for 10 minutes.
  5. Add in diced uncooked chicken (it will boil and cook in the broth).
  6. Cook for another 10 minutes.
  7. Serve hot.
  8. Enjoy!
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https://zhealthyhousewife.com/2018/03/27/zs-hearty-chicken-soup/

Nutrition

Calories

1949 cal

Fat

49 g

Carbs

145 g

Protein

195 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Soups and Chili

Z’s Beefy Chili

THM-S, Keto, Low Carb

“I’ll have some sour cream, with a side of chili…”

This chili is an adaption of my Texas Chili (check out my recipe page). I love my Texas Chili, but it is a THM-E meal. I wanted a chili that I could load up with cheese and sour cream! I like to say that “I’ll have some sour cream with a side of chili.” This is the ticket!

chili

Look at all that beautiful sour cream on there! And totally on plan!!!

I’m pretty sure that I could eat chili every night of the week and not be bored. In fact, I used to eat chili almost every night. Before marriage and before kids. I was a lot “plumper” then…but boy, was I happy :).

Chili Every Night!

You see, I used to live in a little 17 foot trailer. I was a property manager for a 444 acre property. I lived alone, had no one to cook for or take care of, and could eat whatever I wanted. I chose chili! You can bet that I ate chili almost every night! Sometimes I’d get really “fancy” and add in ham! Of course, the different kinds of chili that I ate were not healthy at all. They were the “canned variety”. I didn’t know how to cook very well back then, but I still loved to eat chili.

beefy

I think that is why, in my “older and wiser years” that I wanted so badly to make a healthy version of chili. When I created my Texas chili, I served it to a lot of people, and it quickly became one of my most requested recipes.

But again, if I wanted to splurge and have cheese, sour cream or my PEANUT BUTTER COOKIES >(https://wp.me/p9tfnp-9u) after, I couldn’t. Too many carbs in my original Texas Chili. Hence, the creation of this beefy and yummy S recipe!

I hope you enjoy it as much as I do! I don’t eat chili every night anymore, and I dare say that I’m not as “plump” as I used to be, but I sure do like to enjoy a bowl or two of this healthy and delicious chili every now and again!

The Recipe

No more waiting…Here is a hearty and delicious chili that is simple and easy to make!

Enjoy!

-Z

Yields 8-10 people

Z’s Beefy Chili

A hearty and delicious low-carb chili. Sure to impress even the pickiest eaters!

5 minPrep Time

30 minCook Time

35 minTotal Time

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Ingredients

  • 4 tbs butter
  • 4 tbs minced garlic
  • 1 onion
  • 3 lbs ground beef
  • 8 cups chicken broth
  • 1 cup sour cream (plus more for topping)
  • 4 roma tomatoes
  • 4 stalks celery
  • 1 8 oz can of tomato sauce
  • 1 6 oz can of tomato paste
  • 1 7 oz can of mild diced green chilis
  • 1 can black beans
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tbs xantham gum
  • 2 tbs cumin
  • 3-4 tbs chili powder (I like the New Mexico chili powder)
  • 1 tbs salt

Instructions

  1. Melt butter in stock pan or dutch oven on the stove
  2. Add minced garlic and onion (cook until tender)
  3. Add in meat and cook until no longer pink ( I like to salt and pepper my meat while it's cooking)
  4. Once meat is cooked, add in chicken broth and canned items.
  5. Add in seasonings and spices (except xantham gum)
  6. Cook on medium hight for about 20-30 minutes. The longer you simmer, the better the flavor.
  7. When you are about 5 minutes from serving, take out about 2-3 cups of the broth and add the xantham gum. Whisk together to thicken. Add back into the chili.
  8. Serve with lots of cheese, sour cream, cilantro, green onions, chips or whatever meets your fancy!
  9. -Enjoy!
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https://zhealthyhousewife.com/2018/02/07/zs-beefy-chili/

Soups and Chili

Z’s Loaded Cajun Soup

THM-FP, Keto, Low fat, Low carb

Cajun seasoning anyone?

The other night I got a hankering for something spicy….

Ever wonder why cajun seasoning is so awesome? Because it is full of yummy spices! I didn’t make a homemade one for this recipe, but I wish I did, now that I know what’s in it, it really is so easy to make.

  • salt
  • garlic powder
  • paprika
  • black pepper
  • onion powder
  • cayenne pepper
  • oregano
  • thyme
  • red pepper flakes

That’s it! It sure does make some yummy dishes too! Yum!

Question…What comes into your head when you pull out that jar of cajun seasoning? Yesterday, I asked my husband that question, and he said, “I think of something yummy and spicy”. I just laughed and he looked over at me, and said, “whats so funny?”. After I stopped chuckling, I told him, “that is so not what comes to my mind when I think of cajun seasoning!”.

…I picture this guy when I pull out a jar of cajun seasoning…This guy…

I know…my mind. It’s weird.

But that’s just not what cajun seasoning is! AT ALL! It’s not some nasty sweaty cajun dude. It’s just a seasoning with yummy spices. I know not all people have my kind of imagination, but I ALWAYS picture this guy when I go to use cajun seasoning in any of my recipes.

I know…try to get that guys image out of your head.

Picture this instead…

Ok, now that the happy cajun thoughts are back….

“Cajun cooking actually comes from the native French-speaking Acadian decendents inhabiting Louisiana and parts of other Southern states. The “holy trinity” of bell peppers, onion and celery form the base of most dishes. Parsley, bay leaves, and scallions are commonly used, as well as garlic and cayenne pepper.” -thespicehouse.com

Although I didn’t have any bell peppers, I think that they would taste good int his soup. Feel free to experiment!

This ^ turns into this…

A Need for spice

The other night when I made this soup, I looked in my fridge, and it was jam packed. I had bought way too many groceries this week, and my fridge was bursting at the seams! I decided to make up a hearty soup with all the ingredients I had in my fridge, so I started whipping up an idea in my head.

I thought, “what can you make with ground turkey, carrots, shredded cabbage, chicken broth, celery and …[looking over to my spice rack] CAJUN SEASONING!!!!???!!??!?”

“ooooooo, CAJUN SEASONING!!!”, I thought. SO, I started making something. I had the need for spice!

I have been on a Fuel Cycle this week (Trim healthy mama), so I had to make the soup in the fuel pull category. This is A FUEL PULL! Yay for spicy yumminess on your FP days!

It can easily be made a S or an E. If you want it ti be an S, add a bunch of cheese or sour cream, and if you want it to be an E, just add beans or quinoa to it! Easy peasy!

This soup came out SOOOOOO yummy! Full of flavor! It also keeps well in the fridge. I had it for lunch the next day and it was just as yummy!

z's loaded cajun soup
Im hungry again!

 

The Recipe

So, without further adieu….here it is….

Serves Serves 8

Z’s Loaded Cajun Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 2 Tbs butter
  • 3 tbs minced garlic
  • 1 onion
  • 2 lbs ground turkey
  • 1 whole stalk of celery
  • 2 carrots
  • 6 cups chicken broth
  • 2 cups water
  • 1 bag finely shredded cabbage (6 cups) or 1 whole cabbage, finely shredded
  • 2 tbs salt
  • 1 tbs course ground pepper
  • 1/2 tsp cayenne pepper
  • 2 tsp paprika
  • 1 tsp parsley
  • 2 tsp oregano
  • 2 bay leaves
  • 2-4 tbs cajun seasoning

Instructions

  1. In a big pot or dutch oven, saute the butter, minced garlic and onion until soft.
  2. Add in the chopped carrots and celery. Cook until soft, mixing frequently.
  3. In a separate pan, brown the ground turkey and add the salt, cayenne pepper, paprika and cajun seasoning to the cooking meat. I like a lot of salt, but you can salt it to taste too 🙂
  4. After the veggies get soft, add in the chicken broth and water.
  5. Add in the rest of the spices.
  6. When the meat is cooked thoroughly, add the meat to the pot.
  7. Mix everything together let let simmer medium high for 20 minutes.
  8. About 3 minutes before serving, add 3/4 of the cabbage and turn the heat off.
  9. Serve with shredded cabbage on top and or a dollop of low fat sour cream. If you want an S or Keto, add lots of cheese (Colby jack).
  10. Enjoy!
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https://zhealthyhousewife.com/2018/01/13/zs-loaded-cajun-soup/

Enjoy! -Z

Signature recipes · Soups and Chili

Z’s “Texas” Chili (THM-E)

This is my go-to “signature” chili recipe! It is not only delicious, but hearty! It’s not your typical “all meat” chili. It has meat, beans and big chunks of tomato, all in a thick creamy bowl! The best part about this chili?? It’s SO easy! All you do is basically dump everything in a pot and cook!

I’ve adapted it through the years, to become a THM-E meal. It is full of yummy and healthy carbs, so it is very filling!

look at that chunky bowl of amazingness! I’m drooling already!

I’m not really sure why I started calling it my “Texas chili”. Maybe because of its big and hearty nature. But I called it that, and the name has stuck!

The Great State of Texas

My family and I just recently visited the great state of Texas (I also left a piece of my heart there…boohoo), and after seeing its beauty and grandeur, I was proud to call one of my signature dishes after such a state. Our family trip there was absolutely fantastic! We had such a blast being there for almost a month! Like I said before, I think I left a little piece of me there. Id love to go back someday and spend more time there again.

Texas food is amazing! It is super-sized and full of flavor! We encountered so many BBQ places while we were there, and to my husbands satisfaction, ate at a lot of those said places.

Z’s Texas Chili

I used to make this chili in a crock pot, but I started making it in my dutch oven and it works just as good. Either way, it is super easy, fast to make, and great for those cold winter nights when you want something hearty and comforting.

To start the recipe: Turn heat to medium high and heat about 2-4 Tbs olive oil (or butter) in your pot. Add Minced garlic and chopped onion, and saute until soft. Make sure to keep mixing if you are using your dutch oven.

After the garlic and onions have turned soft, add your ground turkey. Cook until browned. I usually add salt and pepper to taste, while I am cooking the meat.

After meat is browned, add in the chicken broth and canned items. Just dump them all in! Then add the spices. I usually mix, and let simmer for about 20 minutes. After the chili starts bubbling a little bit, turn heat down to medium and take some of the broth out and in a bowl or large measuring bowl. Add your sour cream to the measuring bowl, and mix with whisk until sour cream melts completely.

Now you will have an orange looking chili, instead of a reddish looking chili. That’s good! Pour the sour cream mixture back in to the pot and mix.

Repeat the process of taking out some broth (about 2 cups), and instead of adding sour cream, add in your sprouted whole wheat flour. (for thicker chili, repeat this flour process twice). Whisk until creamy.

Note: Depending on how thick you like your chili, will depend on how much flour to add. I like mine really thick, but you can add less flour if you like a more “soupy” consistency.

Add the flour mixture back in to the pot, and mix well.

Serve hot with cilantro, a little cheese (to keep it an THM-E meal), and my favorite cheat add -on: Fritos!

 

Enjoy!

Please let me know how it turns out! Would love to see pictures of yours, and feedback!

Yields 8-10

Serves 6-8 people

Z’s “Texas” Chili

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 2 lbs Ground Turkey
  • 2-4 Tbs Olive oil
  • 4 Heaping Tbs Minced Garlic
  • 1 medium onion
  • 6 cups of Chicken broth
  • 2 (15.5 oz) cans black beans
  • 2 (15.5 oz) cans diced tomatoes with green chilies
  • 1 (7 oz) can of green chili
  • 1 (8 oz) can of tomato sauce
  • 1 (15.5 oz) can of whole kernel corn (drained)
  • 1 Cup low fat or fat free sour cream
  • 2 Tbs salt
  • 1 Tbs course ground pepper
  • 3 Tbs New Mexico ground chili powder
  • 2 Tbs Cumin
  • 1 Tbs Oregano
  • 2 Tsp Paprika
  • 1-2 Tsp cayenne pepper (depending on spice level. I use 1 Tsp)
  • 1 1/2 Cups sprouted whole wheat flour

Instructions

  1. Heat oil and add minced garlic and chopped onion.
  2. Saute until soft.
  3. Add Ground turkey and cook until browned, adding a few shakes of salt and pepper while cooking.
  4. After meat is browned, add in the chicken broth and all the canned items.
  5. Add in all spices.
  6. Cook until bubbling.
  7. Take out 2 cups of broth and add sour cream.
  8. Whisk until thoroughly mixed. Add sour cream mixture back into pot.
  9. Mix.
  10. Take out 2 more cups of broth and add Sprouted whole wheat flour and whisk until thick and creamy.
  11. Make sure get all the flour lumps out.
  12. ( Repeat the flour mixing once more if you like thick chili).
  13. Add flour broth back into the chili and mix well.
  14. Serve with cilantro, cheese (small amount if you want to keep it at a THM-E meal).
  15. Optional topping idea: Fritos mmmm 😉

Notes

Stores in the fridge well.

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https://zhealthyhousewife.com/2018/01/03/zs-texas-chili/