How about a delicious and warm your bones up chili recipe for today?
I am a huge fan of incorporating a big ol pot of soup into our meal plan each week (especially when it's been as cold as it has been lately).
*I promise meal plans will resume in February!
We are always able to eat on these soups for a few days and really stretch the ingredients and save some money.
And that part about me not having to cook every night is great too ;)
If I really have my act together I make soup on Sundays so the ingredients can simmer and love on each other all day and be super delicious by dinner time.
I also usually boil my chicken ahead of time and then just add it to the dish.
-1 tablespoon olive oil
-2 cloves garlic, minced
-4 boneless skinless chicken breast halves (4 ounces each), chopped (I used boiled chicken breasts)
-2 cans (14 ounces each) chicken broth
-1 can (4 ounces) chopped green chilies (omitted because I forgot to buy them)
-2 teaspoons ground cumin
-2 teaspoons dried oregano
-1-1/2 teaspoons cayenne pepper (I only used 1 teaspoon, we are kinda weenies with hot stuff)
-3 cans (14-1/2 ounces each) great northern beans, drained, divided
-1/2 cup shredded Monterey Jack cheese-
-Chopped jalapeno pepper, optional (again, nope, weenies)
1. In a dutch oven (love this one from Food Network, perfect for soups and very heavy duty) over medium heat, cook onion in oil for 5 minutes or until
tender. Add garlic; cook 1 minute longer. Add the chicken, chicken
broth, green chilies, cumin, oregano and (your wussy amount of) cayenne pepper; bring to a
boil.
2. Reduce heat
to low. With a potato masher, mash one can of beans until smooth (honestly this looks kind of gross but helps beefing up the consistency of the soup). Add
to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes
or until heated through.
3. Load up your chili bowl with crackers/chips and mounds of cheese!
*I added 2 tablespoons of cornstarch to thicken it up a little bit.
I think next time I will just use a little less chicken broth.
3. Load up your chili bowl with crackers/chips and mounds of cheese!
*I added 2 tablespoons of cornstarch to thicken it up a little bit.
I think next time I will just use a little less chicken broth.
Enjoy!
Linking up with Shanna today!
14 comments:
Mmmm. Just bookmarked this. It's collllld here today (for Floridian blood, of course) and I want some of this right meow.
Yum! You forgot the part where Floyd demands more chicken...
yummy! That looks delish - perfect for winter!
This has me salivating! Just pinned!
oh this looks fabulous!! I may have to tackle this one this weekend!
This is one of my favorite things to make in the winter :) sometimes I even make it in the crockpot.
YUMMM! White chicken chili is one of my favs! I'll definitely have to try this version!
Yum. this sounds so so so good! Can't wait to make it!
I love making soups this time of year, and I agree it's nice to make a different one each week and then have left overs. Have you ever tried making this in the crock pot? I am looking for some good crock pot recipes to make on late nights and nights we go to the gym. I might have to try it out and see what happens. Can't wait to see more of your menu posts :)
Yummo!!! I feel like soups are a sure no fail...that's why I love making them!! You are so good about cooking...I have seriously failed this week. I am blaming it on a sick house. Thanks for linking up!
Oh man, this looks soo good!!
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Yummmm! This is one of my all-time favorite soups. :) I think I need to have it this weekend!!
Mendi @ Her Late Night Cravings
Yum! I've been looking for a delish white chili!
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