27 Feb Special of the Day~ A Super Simple Soup and Bread Supper
Add something souper simple and satisfying to your weekly recipe repertoire this week. With a slightly spicy kick, this White Bean Chicken Chili accompanied by Easy Cheesy Breadsticks will keep you warm~ and is perfect for a Sunday supper plan.
Quick, easy and economical too, it doesn’t get much easier than this. Stir up the soup and assemble the breadsticks ahead of time, then rewarm the soup and bake up the bread when you’re ready to eat, and dinner is on!
The beauty of this soup recipe lies in its versatility. You could surely leave out the chicken if you so desire, and enjoy the slightly spicy white bean and green chile soup sans meat.
Make ahead and keep in the refrigerator, then enjoy for lunch throughout the week, if you so please.
Keep it simple and satisfying with this week’s Special of the Day~ A Super Simple Soup and Bread Supper and recipes for White Bean Chicken Chili and Easy Cheesy Breadsticks. Happy cooking!
Recipes and food photography by Sydne George.
Recipe by Sydne George
2 thin-cut boneless skinless chicken breasts
1 tsp. chili powder
½ tsp. cumin
1 tsp. Kosher salt
1 tbsp. butter
1 cup sweet onion, diced into one inch pieces
2 tbsp. butter
2 tbsp. flour
32 ounces chicken stock
Two 4-ounce cans green chilies, drained
Two 15.5-ounce cans cannellini beans, drained
2 tsp. chili powder
1 tsp. cumin
1 ½ tsp. Kosher salt
Preheat the oven to 350 degrees.
Brush a rimmed sheet pan with olive oil.
Season chicken breasts on both sides with chili powder, cumin and Kosher salt.
Place seasoned chicken breasts on oiled pan and bake in preheated oven for five minutes, then turn chicken breasts over and cook for an additional five minutes, until juices run clear and chicken is cooked through. Remove from oven and let cool.
In a large heavy stockpot or Dutch oven over medium heat, melt 1 tbsp. butter.
Add diced onion and cook, stirring occasionally until onion is softened and lightly browned.
Remove onions from pot and add 2 tbsp. butter to the pot. Allow butter to melt, then stir in flour and cook until lightly browned.
Add chicken stock and stir.
Add onions, green chilies and beans, stirring to combine.
Cut cooked chicken into bite sized pieces and add to soup.
Season soup with chili powder, cumin and salt.
Serve hot with Easy Cheesy Breadsticks.
Easy Cheesy Breadsticks
Recipe by Sydne George
2 packages crescent rolls
1 cup pepper jack cheese, cut into 4 inch by ½ inch sticks.
1 egg, beaten
2 tsp. Kosher salt
Preheat oven to 375 dresses
Unroll crescent roll dough on work surface.
Press every two triangles together to make eight rectangles total.
Place cheese in center of each rectangle and roll dough around it, pressing dough edges together to seal cheese inside.
Transfer breadsticks to baking sheet and brush breadsticks with egg wash, then sprinkle with Kosher salt.
Bake in preheated oven for 10-12 minutes, until breadsticks are golden brown and flaky.
Serve breadsticks hot alongside White Bean Chicken Chili.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. Her first cookbook Little Red Book of Recipes to Love, a beautifully-curated collection of go-to tried-and-true favorites, is out now and available at Wines by Wednesday and the C.M. Russell Museum. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at sydnegeorge.com.