Search Results for: Soup

Garlic Knots

January 28, 2010 by Lynsey Leave a Comment

Fresh baked is one of my favorite things, there are som any different types that can be made and so many things that can be done to it. It is also the perfect accompaniment to many different foods; salads, pasta, soup and so much more. I made them to go with a pasta dish but the day after I made sandwiches with them and they were great as well. I have seen these rolls on multiple blogs and from the moment I saw them I knew I had to try them. These rolls tasted just as good, if not better, than rolls I’ve had in a restaraunt and they definitely exceeded my expectations. The taste and texture were perfect and the glaze gave it just the right amount of garlic and butter flavor. This recipe was also very easy to follow; the only problem I had was that the dough didn’t get to the right consistency so to fix the problem I just added a little more flour. After I got the dough to the right consistency it was pretty easy to form the rolls. At first, I have to admit, I was a little intimidated of making the knots but after I made the first one I realized how easy it was. This is the first bread that I have made that was formed in some type of shape, other than a loaf or a drop biscuit, and I really enjoyed making them and it has definitely inspired me to make more breads that have to be shaped or braided. If you are interested in making yeast breads but intimidated by them this would be a great recipe to try for your first time. They are incredible and I can’t wait to make them again!

Garlic Knotts

Ingredients:

For the dough:

3 Cups bread flour
1 Tbsp sugar
2 Tsp instant yeast
1 1/4 Tsp salt
2 Tbsp olive oil
1/4 Cup milk
1 Cup + 2 Tbsp lukewarm water

For the glaze:

2 Cloves garlic, minced
2 Tbsp butter, melted
1/2 Tsp. Italian seasoning, optional

Directions:

To make the dough, combine the dry ingredients in a bowl of a stand mixer and mix the ingredients together with the paddle attachment. Add in the water and olive oil, mix until the ingredients have formed a ball. Remove the paddle attachment and attach the dough hook and knead on low speed for about 8 minutes; or until dough is smooth and elastic. Lightly oil another bowl and transfer dough to that bowl, turn dough once to lightly coat and then cover with a towel and let dough rise until it’s double in size or about an hour.

Divide the dough into 10 pieces of the same size. Roll each piece into a rope that is about 10 inches long and then tie in a knot. Take the end lying under the knot and bring over the top, tucking it into the center. Take the end lying over the knot and bring it underneath, tucking it into the center.

To make the glaze, melt the butter and then stir in garlic.

Preheat oven to 350 degrees, brush rolls with glaze, place rolls in oven and bake until lightly brown about 15-18 minutes.

Recipe Source: Amber’s Delectable Delights

Chili

September 21, 2009 by Lynsey 1 Comment

As much as I hate to see summer go, I’m so glad fall is here. Fall is the start of so many things, including food, and it also opens the door for a lot of different types of food that aren’t craved so much during the warmer months. Sometimes there is just nothing better than a big bowl of hot soup or chili on a cool fall evening. There is just something about a warm bowl of chili that says comfort and makes you feel so good.

Last night we had our first batch of chili for the fall. Spencer has been asking me to make some for quite some time but we kept having stuff come up and I just never got around to making it until now. He had been away for the day, so I decided to do some housework and surprise him with some chili. When he got home he had the mindset that we would go out, since I had been working around the house, and to his surprise I had started making the chili. He was so excited about finally getting his chili and I was looking forward to curling up on the couch with a big bowl myself. I have made a couple of traditional chili recipes in the past but I have to say that this recipe is by far my favorite. This had the right amount of spice, it wasn’t too spicy but wasn’t to bland either, it definitely had a kick to it. If you’re not a fan of spice reduce the amount of red pepper flakes and hot sauce. The combination of all of the flavors was so good, and there wasn’t one ingredient that overpowered the rest, it was a perfect blend of everything.

Chili

Ingredients:

1 Pound ground beef

1 Pound sausage (I used regular mild)
1 Medium bell pepper, chopped
1 Medium onion, chopped
2 Cans kidney beans, drained
1 Can black beans
2 Cans stewed tomatoes
1 Can Rotel
1 Can tomato paste
1 Tsp red pepper flakes
1 Tsp garlic salt
1 1/2 Tsp chili powder
Pepper to taste
1/4 Cup hot sauce (I use Louisiana Hot Sauce)
1 Tbs butter
/2 Cup water

Directions:

In a large skillet brown the ground beef and sausage. Once cooked drain the meat and set aside.

In the same skillet add onions, bell pepper, and butter. Saute the veggies until onions begin to turn clear. Remove from heat.
Place meat and onions in crock pot or large pot and mix. Add the beans, tomatoes, rotel, red pepper flakes, garlic salt, pepper, chili powder, water, hot sauce and tomato paste and mix together. Once ingredients are incorporated turn crock pot on high (Or stove on low-medium) and let cook.
If you are using a crock pot; cook on high for about 1 1/2 -2 hours stirring occasionally. For stove top, cook on low-medium heat for about 45 minutes, stirring occasionally.

Recipe Source: A Lynsey original

Buffalo Chicken Chili

February 4, 2009 by Lynsey 1 Comment

Hot wings are one of our favorite foods. We usually have them at least once a month if not more. There are so many different flavors available now but I think it’s safe to say that original hot is still the most common flavor served. There are several different recipes and dishes floating around that have the taste of hot wings incorporated in them; from soups to sandwiches to pastas, there’s a recipe out there to quench your craving.

I have made a few different recipes that use the flavor of hot wings and so far they have all been winners. I’ve also come across other recipes that include the flavor that I have saved and will try one day. I try to space them out so we don’t have a hot wing flavor overload:).

I was in the mood for the hot wing flavor on a cold night last week but I also wanted a soup or chili; so I decided to make Rachael Ray’s Buffalo Chicken Chili. I’ve made this recipe before and it was a huge hit. The flavors incorporated in it are awesome and you definitely do get the taste of hot wings. She also recommends serving it with a side of tortilla chips that have been sprinkled with blue cheese crumbles and put in the broiler for just a few minutes. Eating the chili with a side of blue cheese chips definitely has the taste of wings with blue cheese dressing. This chili is a great spin on such a popular dish!

Buffalo Chicken Chili

Yes, that’s ice in the milk. Spencer likes to ensure his milk is very cold!

Ingredients:

2 Tablespoons Extra Virgin Olive Oil (I used about 4 Tablespoons)

2 Pounds ground chicken breast (I boiled 2 pounds of chicken breast and shredded them)
2 Large carrots, peeled and finely chopped
1 Large onion, finely chopped
4 Ribs celery with the leafy part, finely chopped
4 Cloves garlic, chopped
1 Tablespoon sweet smoked paprika (I used regular paprika since that’s what I had on hand)
1 Bay leaf, fresh or dried
Salt and fresh ground black pepper
2 Cups chicken stock
1/2 Cup hot sauce (I used a little over 1/4 cup Louisiana Hot Sauce and filled the rest with buffalo wing sauce)
1 Can tomato sauce (15 oz)
1 Can stewed fire roasted or crushed tomatoes (15 oz)
1 Bag whole grain potato chips, lightly crushed (I left them whole)
3/4 Pound blue cheese crumbles
Parsley, dried or fresh, for garnish

Directions:

Place a large pot over medium-high heat with the extra virgin olive oil. Add the ground chicken and break it up, lightly browning it for 5 minutes. (Since I boiled and shredded my chicken I eliminated this step and just added the veggies to the pot. You will need a little more olive oil if you do it this way)

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes.

(I added the shredded chicken after I cooked the veggies down but before I added the stock) Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.

While the chili is simmering, pre-heat the broiler.

Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley. (If you don’t have a broiler just use your oven and they’ll turn out the same)
Either top the chili with chips or serve chips on the side. I served them on the side because I didn’t want them to get soggy.

Recipe Source: Rachael Ray

Fried Chicken Casserole

January 26, 2009 by Lynsey 1 Comment

I think that this is probably one of my favorite recipes to make; there’s not a whole lot to it but it’s so good. The first time I had it was at a family get together; my aunt made it and it was incredible. I got the recipe from her and it’s been one of Spencer’s favorites ever since.
This recipe is a casserole but the topping on it tastes like the batter from fried chicken. I think that it combines two popular items, casseroles and fried chicken and it gives you the best of both. So in saying that; I must say that this is definitely a comfort food dish. I love the creaminess in the casserole and then the crunch on top just gives it that something extra.
This is definitely a dish that the entire family can enjoy. I would say that even some of the pickiest eaters would enjoy it. This is great served by itself or would be pretty good served with or on top of a bed of rice. It pretty much goes with any sides; it’s a very versatile dish.

Crunchy Chicken Casserole

Ingredients:

3-4 Chicken breast, boiled and shredded (if they are small use four)
1 Can cream of mushroom soup
1 Medium container sour cream
Splash of cooking sherry
1 Sleeve Club crackers, crunched up
1/2 – 1 Stick butter, completely melted
Salt and Pepper to taste

Directions:

Preheat oven to 350 F.
In a large bowl mix together cream of mushroom soup, sour cream and cooking sherry. Once ingredients are combined, stir in the shredded chicken and mix. Season with salt and pepper, to taste.
Pour mixture into a 2 1/2 quart casserole dish and spread evenly. Sprinkle the crunched crackers on top and then pour butter evenly over the crackers, making sure all crackers are covered. If you need to use a little more butter to cover all the crackers, that’s fine.
Place in oven and bake for 30-45 minutes or until crackers are crisp and golden brown.

Recipe Source: My Wonderful Aunt

Not Your Ordinary Green Beans

December 25, 2008 by Lynsey 1 Comment

For Thanksgiving I wanted to make a green bean casserole. It’s one of those dishes that is just a staple for a holiday meal. I wanted to do something a little different with the casserole; just to give it a little twist. When I was looking on the Food Network website I saw a green bean casserole on their main screen that looked absolutely incredible. After seeing that casserole I knew that was the one I would be making to take to Thanksgiving; it was Alton Brown’s “Best ever green bean casserole”. There was more to this casserole than the traditional green bean casserole but I think the extra work was worth it. It involved making homemade cream of mushroom soup; which that was good by itself. The soup had a wonderful flavor. Instead of the French’s fried onions it called for homemade onion rings that were covered with Panko bread crumbs; those bread crumbs gave it so much crunch and such a great texture. Once all of the elements were combined it made one of the best tasting green bean casseroles I think I’ve ever had. It was such a big hit at Spencer’s Thanksgiving that I made it for my family’s Thanksgiving too.

Since I had never made this recipe before I wasn’t sure how it would turn out if I made the soup and onion rings in advance so I made everything the morning of Thanksgiving. Now that I’ve made it I have figured out that it’s a recipe that can be made in advance and combine and mix everything together except the onion rings. I wanted the onion rings to have the same crunch they did when they came out of the oven so when I made it for my family’s Thanksgiving I did everything the night before and mixed it together but I put the onion rings in a plastic bag and just put them in the day of before I baked it. I would recommend this recipe to anyone who is a fan of green beans and green bean casserole; you’ll definitely be hooked.

Best Ever Green Bean Casserole

Ingredients:

2 Medium onions, thinly sliced
1/4 Cup all-purpose flour
2 Tbsp panko bread crumbs
1 Tsp Kosher salt
Non-stick cooking spray

For the beans and sauce-

2 Tbsp + 1 Tsp Kosher salt, divided
1 Pound fresh green beans, rinsed, trimmed and halved
2 Tbsp unsalted butter
12 Ounces mushrooms, trimmed and cut into 1/2 inch pieces
1/2 Tsp freshly ground black pepper
2 Cloves garlic, minced
1/4 Tsp ground nutmeg
2 Tbsp all-purpose flour
1 Cup chicken broth
1 Cup half and half

Directions:

Preheat oven to 400.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coate a sheet pan with nonstick cooking spray and evenly spread onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during baking. Once done, remove from the oven and set aside until ready to use.

For the beans and sauce-

While the onions are cooking, prepare the beans. Prepare an ice bath by filling a large bowl with ice water, place by stove. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and submerge in an ice bath to stop the cooking process. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Recipe Source: Alton Brown, Food Network

So many things to do with pumpkin

November 12, 2008 by Lynsey Leave a Comment

There are many things that can be done with pumpkins. We carve them, toast the seeds, puree the filling of them and use that for multiple things. I believe we can all agree that the most popular use for pumpkin is Pumpkin Pie. Although I think people are trying to change peoples minds and expand their outlook on pumpkin and uses for it this year.

Over the past few months I have seen so many different uses for pumpkin. I have seen the pumpkin quarted and baked and then served with meat, I’ve also seen it hollowed out and used as a bowl for soup; as well as seeing it served with pasta as a sauce. There are many uses for pumpkin, other than pie, there just needs to be a little creativity!

I decided to try something different with pumpkin as well. For round 4 of Operation Baking GalsI decided to send them a “taste of the season” by making Pumpkin Butterscotch cookies. Many of you are probably turning your noses up right now, just like my darling Spencer did. Let me tell you, don’t knock it until you’ve tried it. These cookies were very good, and the flavors were mild but still delicious. If you’re looking for a cookie that has very strong flavors this isn’t for you; if you’re looking for a cookie that has a more mild flavor but is still tasty then you must try it!

Pumpkin Butterscotch Cookies

Ingredients:

1 15 oz. Can pumpkin puree

1 Cup butter flavored crisco

1/2 Cup sugar

1 Cup brown sugar

1 Teaspoon cinnamon

1 Teaspoon vanilla

1 Teaspoon baking powder

1 Teaspoon baking soda

Pinch of nutmeg

1/4 Teaspoon ground cloves

4 1/2 Cups flour

1 Teaspoon salt

1 Bag butterscotch chips

Directions:

Preheat oven to 350 F.

In a large mixing bowl combine crisco and both sugars and cream. Once creamed add the pumpkin puree and mix together well. Once cream mixture and puree are mixed well add in cinnamon, vanilla, nutmeg and cloves and combine.

Sift together baking powder, baking soda, flour and salt. Add mixture into pumpkin mixture 1 cup at a time. Once all the flour is added and mixed fold in butterscotch chips.

Spoon on cookie sheet. Bake 8-10 minutes. Let cookies cool 5 minutes on sheet before removing to cooling racks to completely cool.

Recipe by: Lynsey Lou

A Taste of the Tropics

November 6, 2008 by Lynsey Leave a Comment

The other night our meal was inspired a little by the tropics. We had coconut breaded shrimp with a sweet cilantro cream dipping sauce, cilantro lime rice and steamed asparagus with a hint of lime. All of those flavors combined remind me of somewhere sunny and warm with sandy beaches; and being somewhere like that sounds so awesome right now!

We have had a mix of weather here in Arkansas lately, so one week I can be cuddled up with big bowl of steamy soup and the next week soup is one of the last things I want to cook. Let me tell you, it’s now November and we are still experiencing weather in the upper 70’s! Crazy Arkansas weather; if you don’t like the weather just stick around and in about five minutes it will be completely different:).

Enough about the crazy weather patterns, this is a food blog not a weather blog. To compliment the coconut shrimp I made cilantro lime rice. It was awesome! You could taste a hint of all the flavors in the rice but none of them overwhelmed the other. This was a perfect side item; it was light and fresh and so simple to make. This meal was my taste of the tropics in mid November when the weather matches the weather in the tropics! CRAZY!

Ingredients:

1 Cup cooked brown rice

1 Tablespoon butter

2 Tablespoons cilantro, roughly chopped

1 1/2 Tablespoons lime juice

Directions:

Combine cooked, warm rice and butter and stir together. Once butter has coated all the rice stir in the cilantro and lime juice. Mix together well and serve.

Recipe from: Lynsey Lou

A Big Bowl of Crabby Goodness

October 30, 2008 by Lynsey Leave a Comment

Spencer has a new found craving for Crab Bisque. He has gone to a local restaurant a few times for lunch and this is his favorite thing on the menu. He has been wanting me to taste it for quite some time so I could get the taste for it and try to recreate it but I just haven’t gotten the chance. I finally decided to start searching for recipes, since I wasn’t sure when I would be able to go and try this bisque, in hopes to come across one that is similar to his new found favorite. I think we came close with this recipe!

It’s hard to try to recreate something not ever tasting it. I was going by Spencer’s memory and the recipe I found. He was very pleased with the outcome, as was I. I really didn’t know what to expect and what the texture was supposed to be since I had never had any type of bisque before. This recipe was awesome; it was so creamy and buttery and just full of flavor. I could taste every flavor that was included in this recipe; the flavor of the sauteed vegetables, even though they weren’t in the final product, were so evident…It was amazing.

This recipe was incredible and there really wasn’t that much to it. Out of all the ones out there, and there are a ton, I’m glad I chose this one to follow. Now that I’ve finally made a bisque I know that I will be making more; and I won’t be afraid to branch out now that I know what to expect. We enjoyed it so much, I hope you do too!

Crab Bisque

Ingredients:

4 tablespoons butter, divided
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 large carrot, chopped
2 stalk celery, chopped
1 quart (32 ounces) chicken stock
1 (8-ounce) can tomato paste (I used Hunt’s Roasted Garlic)
1 Pound, 4 Ounces lump crab meat (Reserve a little to top when serving)
3 tablespoons all-purpose flour
1/4 cup cooking sherry
1 cup heavy cream, divided
Sea salt and ground white pepper to taste
2 teaspoons paprika
Whole or chopped chives for garnish (optional)

Directions:

In a large stock or soup pot, melt one tablespoon of butter with the olive oil. Cook onion, carrots and celery over low heat for about 20 minutes, stirring occasionally, until soft but not browned. Add stock and tomato purée and simmer 20 minutes. Strain mixture through a fine sieve and return liquid to pot, discard vegetables. Measure out 1 cup of strained liquid and set aside.
Melt remaining butter in a small saucepan over low heat. Whisk in flour and stir until smooth. Very slowly stir in sherry and the cup of reserved liquid. Add this mixture to the large stock pot and bring to boil, whisking until smooth. Reduce heat, add crab meat and simmer 10 to 15 minutes. Season with sea salt and white pepper.

In a small bowl, blend 1/4 cup cream with paprika. Set aside. When ready to serve bisque, whisk remaining 3/4 cup cream into bisque and adjust seasonings. Ladle bisque into bowls and top with reserved claw meat pieces. Garnish with paprika-spiced cream and chives if desired.

Adapted From: Whole Foods

Chicken Stew and Cornbread Dumplings

October 28, 2008 by Lynsey Leave a Comment

Soups, stews, chilis and more. Fall and winter are the perfect time to break out the classic soup recipes that are favorites as well as try some new ones that you run across. There are all types of soups; from the ones that make you feel cozy and warm because they are “home style” to the ones that are a little more fancy with rich tastes. I’m a huge fan of any type of soup and I’ll try anything once.

I’ve been looking through different cook books, catalogs and on different websites to get an idea of some different soups I would like to try this season. There are tons out there that sound so incredible; I don’t know if I will get to all of them this year! I’ve definitely gotten inspired by all the different types out there and I’m honestly amazed there are endless options.

I came across one that sounded so good and it was basically a spin on the classic chicken and dumplings recipe. Spencer loves chicken and dumplings, so when I saw this recipe I knew it was a must try. This wasn’t your typical chicken and dumplings; for starters the base was more of a cream base and the dumplings weren’t ordinary dumpinlings, they were cornbread! I love cornbread so I really didn’t think you could go wrong having cornbread dumplings, plus they had cheese in them. This treat just seemed to be getting better and better by the minute!

This was more of a stew than a soup, and it was so good. Spencer absolutely loved this; I know it’s one thats going to be on the menu from now on. Even in you’re not a dumpling fan you would probably like this recipe, these aren’t your typical dumplings that are actually down in the soup. This is also a recipe that could be made without the dumplings and with a side of cornbread instead.

Chicken Stew and Cornbread Dumplings

Ingredients:

1 16 ounce bag frozen, mixed vegetables
14 Ounces water and 1 chicken boullion cube
1 Medium onion, roughly chopped
1/2 Cup water
1/2 Teaspoon dried oregano OR 1 Teaspoon fresh
1/2 Teaspoon dried dill OR 1 Teaspoon fresh
***You could use any other herbs instead.
1/4 Teaspoon garlic powder
Fresh cracked pepper, to taste
Salt, to taste
1 2/3Cup milk
1/3 Cup all purpose flour
2 chicken breast poached and cubed-season with salt and pepper
1 Recipe for cornbread dumplings

Cornbread Dumplings:

In a medium bowl stir together 1/2 cup all-purpose flour, 1/2 cup shredded cheddar cheese, 1/3 cup yellow cornmeal, 1 teaspoon baking powder, and a dash of black pepper. In a small bowl combine 1 beaten egg, 2 tablespoons milk, and 2 tablespoons cooking oil; add to flour mixture, stirring with for just until combined.

Directions:

In a large saucepan combine brother, frozen vegetables, onions, water, dried herbs (if using), salt, garlic powder, and pepper. Bring to boil.
In a small bowl combine milk and flour, stire into vegetable mixture. Stire in checken. Cook and stir until thickened and bubbly. Stir in fresh herbs if using.
Drop Dumpling dough from a tablespoon into 4-8 mounds on top of the bubbling stew. Simmer, covered (do not lift cover), over low heat for 10-12 minutes or until a wooden toothpick inserted in a dumpling comes out clean. Once finished add a little more fresh cracked pepper and salt.

Recipe Source: adapted from Better Homes and Gardens Cookbook

White Chili

October 17, 2008 by Lynsey Leave a Comment

I love the fall season for many reasons, but one of my favorite things of fall are the foods. There are so many different foods that go along with fall; but I think soups, stews and chilis are among the most popular types. There is nothing better than having a hot bowl of chili with cornbread on a cool, crisp fall day.

Since I live in Arkansas, seasons are very rare and don’t last long at all. It seems like we go from extreme heat to extreme cool with no between period. Any time we get semi-seasonal weather we take advantage of it to the fullest.

This past Saturday was a perfect fall day here and I was craving some chili. I had recently made regular chili so I thought this would be a perfect time to try out White Chicken Chili that I’ve seen on so many blogs. I had really never seen or heard of white chili before I got into the blogging world and started browsing other people’s blogs. I knew when I saw it I had to try it because it looked incredible. Saturday was the perfect day to try out this new found chili recipe (new for me at least:) ).

This recipe was actually pretty easy to put together. It’s also one of those recipes where you pretty much have everything on hand at all times…I love those types of recipes! It was such a hearty chili that I didn’t really need to cook any side items to go with it; so I cooked some cornbread and that was it. The chili was a big hit with everyone, there were barely any leftovers and what we did have left over was gone pretty quickly.

White Chicken Chili

Ingredients:

2 Cans navy beans
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
two 4-ounce cans whole mild green chilies, drained and chopped
5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces
1 1/2 cups grated Monterey Jack (about 6 ounces), plus extra for topping
1/2 cup sour cream

Directions:

In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.

In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.

Recipe Source: adapted from Epicurious

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Search Results for: Soup

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