This is the perfect time of year to start hunkering down with warm, hearty and comforting meals.  Add the cold weather to the incredibly busy schedules that seem to occur in December and you need some easy, healthy and delicious meals to fall back upon.

This white chicken chili fits the bill perfectly and has the added bonus of being better when re-heated the next day!

White Chicken Chili

2 cups shredded cooked chicken (leftovers from a roasted chicken are perfect, but you could cook up some boneless breasts and shred them)

1 large galic clove, minced

1/2 onion, chopped

1 small can green chilies, drained, or 1/8 cup chopped jalapenos (if you like it spicy)

1 can pinto beans, drained

1 can cannellini beans, drained

2 t cumin

1 t pepper (white pepper if possible)

1/2 t cayenne pepper

2 to 3 cups chicken broth (homemade or jarred)

extra-virgin olive oil

toppings:  shredded cheese, chopped onions, sour cream

Step one:  Saute the onion and garlic in a few T of olive oil.

Step two:  Add the chicken, beans and spices and saute a few minutes longer (stirring so it doesn’t stick).

Step three:  Add the broth, bring to a boil and then turn down to a simmer.  Let it simmer for as long as you’d like – I like to let it go for at least an hour or so, but it’s technically not necessary.

Step four:  Serve and pass around the toppings so everyone can make their own perfect bowl!

Ready for some healthy holiday tips?  Join my FREE 30-minute Webinar on December 16th at 12:00 EST (it will be recorded for replay if you can’t make it live).  Check out the details HERE.

Shared on WFMW, Real Food Wednesday, Coffee and Conversation and The Mommy Club