Monday, January 18, 2016

White Chicken Chili - My favorite dinner on a cold night!

This meal is probably my favorite food ever... especially since it's been so cold.  
I thought I'd share the recipe with you because it's easy, nutritious, and straight up yum town! 

Ingredients
  • 2-3 large chicken breasts, cooked and shredded 
  • 2 15 oz. cans white beans with juice
  • 1 15 oz. cans of white kidney beans with juice
  • 2 4 oz. cans diced green chilies
  • 2 14 oz. cans chicken broth
  • 1 15 oz. cans white corn with juice
  • 1 clove garlic, minced
  • 1 tsp. lemon pepper (or more to taste)
  • 1 Tbs. ground cumin
  • 1 onion diced
  • 4 fresh limes
  • corn tortilla chips
  • sour cream
  • grated cheddar and monterrey jack cheese
  • 1 bunch of cilantro chopped
  • 1tbsp. of butter or olive oil
  • 2-3 avocados
Directions
1 - Saute onion and garlic with butter or olive oil. Season with salt and pepper. 
2 - Add cooked chicken (Boil chicken and shred it), beans, green chilies, broth, corn, garlic, onion and seasonings to a pot. Stir well.
3 - squeeze the juice of 1 lime into soup. Stir well.
4 - Warm on stove, letting it simmer for 30 min. to an hour. Stir it occasionally.

Serve with cheese, lime slices, sour cream, cilantro, avocado and crushed tortilla chips on top.
Have you tried this new squeezable sour cream by Daisy. It's awesome! So much easier to squeeze out a dollop! I'm definitely a fan! 


Just a couple more things…

1- I usually double it for a crowd larger than my family, or I double it and freeze the other half, {if it’s fresh chicken, } for an easy meal later on. 
2- Costco sells rotisserie shredded chicken that is perfect and helps you skip a step. I will buy it specifically for this and also keep some on hand in my freezer so that I can just thaw it and throw it into my soup. 
 Here is a picture of the chili with and without toppings to give you an idea. Everyone ends up topping their bowl of chili a tad differently. I personally pile it all on!  
Enjoy! 

 
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