3-4 chicken breasts, boneless and skinless
3 tablespoons olive oil, divided
1 medium onion, chopped
1-1⁄2 teaspoons garlic powder
2 cans Great Northern beans, drained and rinsed
2 cups water
2 cans (14oz) chicken broth
1 can (4 oz each) diced green chiles
1 box (10oz) frozen spinach, finely chopped*
1 can hominy, drained
2 teaspoons salt
1 teaspoon cumin
1 teaspoon oregano
1⁄2 teaspoon white pepper
1 cup sour cream
1/2 cup heavy cream


*Don't thaw the spinach, just place the box in the microwave for 15-20 seconds so it'll be easier to chop. Also, if your family is not big on spinach, try halving the amount. I added more than the original recipe called for because my kids actually like spinach, and it's a easy way to get them to eat more of it. I know, they're weird. 

Preheat oven to 350 degrees. Place chicken breasts in a small baking dish and drizzle with a tablespoon of olive oil and sprinkle with salt. Bake for 40 minutes, or until the chicken’s internal temperature has reached 165 degrees. Place chicken on a cutting board and cut into bite size pieces.

In a large stockpot, sauté onions in 2 tablespoons of olive oil on medium- high heat; about five minutes. Now add the rest of the ingredients (including the chicken), except for the dairy items, and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes.

Remove the pot from the heat and stir in the heavy cream and sour cream. Season with salt to taste and serve immediately.

Note: 
I have adapted a couple things in this recipe from the original to fit our family a little better, like by taking out some of the heat. So if you like your chili with a little more oomph, try adding these:

1⁄4 teaspoon cayenne pepper
1 more can of diced green chiles

I had the opportunity to take dinner over to a sick friend the other night, and what do you take a sick friend? Chicken noodle soup of course!!! This is simply one of the easist, heartiest, most comforting soups you can make, and it takes no time at all! I dropped all the fancy making your own stock years ago (The horror!), so this recipe is fast, fast, fast. You'll love it!

No Fuss Chicken Noodle Soup

2 T butter
1 medium onion, chopped
3 medium carrots, chopped
3 celery, chopped
4 C chicken broth or stock
2 C water
1/2 t Thyme (dried)
salt and pepper
3 chicken breasts, cooked and shredded/or
1 rotisserie chicken
Noodles of your choice (I love egg or fettucini, even orzo, the possibilities are endless)

First get out a large saucepan or dutch oven and let that butter get all good and melted in the bottom of the pan over medium heat. Then my personal favorite part, adding the onions to the butter. The smell of butter and onions sauteing is hands down amazing. I let those guys sit for a minute or two, mostly just so I can stand over the pot and breathe in the goodness. Okay, gotta move on. Add the celery and carrots, and stir around, letting them saute for about 7 to 8 minutes- or until the veggies are tender and onions are translucent. Next pour in your chicken broth or stock, water and chicken, and then season with the thyme and salt and pepper. Now raise the heat a little to let the soup come to a soft boil so you can add your noodles, then lower the heat so the soup can simmer for 20 minutes or so. Season with salt and pepper as needed and voilà! No Fuss Chicken Noodle Soup! Serve with some crusty bread and you're golden!

Bon Appetit!
Beth