Snow Outside? White Chicken Chili to the rescue!
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!
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Shared on WFMW, Real Food Wednesday, Coffee and Conversation and The Mommy Club
This looks great! I have a hankering for white chicken chili lately. I’m pinning and hope to make it soon!
Thanks Erin, it was super yummy – especially the next day and loaded up with toppings! Enjoy!
This looks awesome!! We love White Chicken Chili.
It’s good stuff alright! Thanks for commenting Crystal!