Paleo, Primal, and Gluten-Free Recipes

Chicken, White Bean, and Corn Soup

Chicken, White Bean, and Corn Soup

Christmas is just days away and I’m happy to say that I’m starting to feel as giddy as a little kid…I’m happy that I can at least still feel that way! I’ve been able to push away the stress of data entry and thesis writing to enjoy my family, wrapping presents, and cooking for the holiday season.

The other day I made my first batch of cookies for the holiday, but honestly I didn’t think they were good enough to post. The recipe was for basic chocolate cookies and came from Food Network’s 50 Holiday Cookies, which was an insert in their latest magazine issue. The dough was so ridiculously dry…even after mixing with both a spoon and my hand, I had some chocolaty flour stuck in the bottom of the bowl. There wasn’t enough moisture to dissolve the salt in the mixture, so when you bite into the cookies you occasionally get a raw grain of salt on your tongue…yuck. I really did measure and read the recipe carefully, so I don’t think it was me. I think the proportions in the recipe are off. The cookies weren’t inedible, and they aren’t so bad that I won’t make them again, but I will have to tweak the recipe. I hope there’s more to come on this issue later.

For dinner tonight, I got the crockpot out again to make something easy and warming. The recipe is derived from a recipe I clipped from a Hamilton Beach Slow Cooker advertisement. It’s supposed to be chili, but I found the recipe wasn’t thick enough to be a chili, so it’s going to be a soup now. It has white kidney (cannellini) beans instead of red ones. It also has chicken, and instead of canned corn, which would taste really overcooked after cooking all day, I used frozen. I also bumped up the spices by including ground coriander and chili powder. I had to add the coriander because I can’t have cumin without coriander—they’re like spice twins! This recipe is really healthy because there is no oil added to the recipe, and it has white meat chicken as well. I’m going to serve it with fat-free cornbread for a well-rounded winter dinner.

Also, I want to point out that this is my 100th blog post! I’m so happy to have started and maintained this blog. It’s my solace and escape when my life away from the computer gets stressful. It used to be that cooking was my main source of relaxation, but this blog takes it to the nth degree. I thank everyone who has stopped by Chow Bella for a read (and a taste)!

Chicken, White Bean, and Corn Soup

2 chicken breasts, cubed
1 cup frozen corn kernels
2 15-oz cans diced tomatoes, with the juice
2 15-oz cans cannellini beans, drained and rinsed
1/2 cup chicken broth
1 small onion, chopped
2 cloves garlic, minced
2 jalapeno peppers, seeded and diced (optional)
2 tsp packed brown sugar
2 tsp dried oregano
2 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)
salt, to taste

1. Add all the ingredients to the crockpot. Cook for 3 hours on high or 6 hours on low.

Servings per recipe: 6
Per serving:
Calories: 316
Fat: 3.3 g
Saturated fat: 0.8 g
Cholesterol: 48 mg
Sodium: 254 mg
Carbohydrates: 42.2 g
Fiber: 14.7 g
Sugar: 7.4 g
Protein: 31.1 g



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