Queen of butter

I'm all moved in, unpacked and ready to cook!

I have been a bit MIA- but thanks to my Bahamian adventure along with moving to a new place in Jersey- when would I even have time to cook?!


Now that i'm back- and it's a new year. I am off to a great start with cooking more often- and eating a lot healthier!

I've always loved soups- simple to make, fast, and good enough for a quick meal! What's not to love?

Last week, I decided to make White Bean Chili, recipe courtesy of Paula Deen.

Now, I know what you are thinking- how can plump ol' Paula Deen come up with a healthy recipe?! I thought that at first, but to my surprise- I loved this recipe! It was filling, flavorful and guilt free!

The recipe follows:

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2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
3/4 cup diced onion
1 pound skinless, boneless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground white pepper
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1 pound collard greens, stemmed and roughly chopped (about 5 cups)
1 1/2 cups chopped green chiles (fresh or canned)
1 quart low-sodium chicken broth
2 15-ounce cans navy beans, drained and rinsed
1/2 bunch fresh cilantro, chopped
Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)

In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes.

Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes.
Add the chiles and chicken broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro.
Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired.

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I ommited the sour cream and the other garnishes- and it was great! (and healthier, might I add) Simple and fast, this soup is packed with flavor from the herbs- and the chicken makes it hearty and great for a light lunch.

There you have it- a healthy soup recipe from Ms. Paula Deen herself!

I usually don't like Paula Deen's recipes as it calls for 3 tubs of butter and lard- but this time was an exception I guess. Has obesity taken a toll on the queen of butter?

Difficulty: Easy

Time: 30 minutes

Taste: 7.5