Yesterday was soooo cold, it was nice to have a relaxing, warm afternoon following church.
As we discussed the busy week ahead for our schedules, I decided to keep the evening slow, easy and relaxed. A hot bowl of White Chicken Chili with cornbread muffins sounded like the perfect fit for our supper.
Do you have a favorite “keep it easy” meal’s recipe? You know, the one recipe that is in your head always AND in the pantry as well! Everyone likes it? That’s huge!
This is one of those recipes for me. I love making a traditional chili when the weather turns from cool- to- cold, but as an alternative, this is at the top of the list:
White Chicken Chili
Equipment
- 1 stovetop or stove
- 1 Dutch oven
- 1 knife
- 1 can opener
Ingredients
- 1 Tbs. vegetable oil I used EVOO
- 1 lg. white onion, diced
- 4 cloves garlic, diced
- 3 C. low-sodium Chicken Broth I used Vegetable Stock as well, about 1 cup
- 1 11 oz. can of white corn, drained
- 1 15.5 oz. can of great northern beans, drained
- 1 15.5 oz. can of butter beans, drained
- 2 Tbs. chopped cilantro
- 2 Tbs. lime juice
- 1 tsp. ground cumin
- 1/2 tsp. oregano, dried
- 1/4 tsp. red pepper sauve/hot sauce
- 1/4 tsp. salt
- 2 cups cooked chicken breast, cut into bite size pieces
Instructions
- 1. In a 4 quart Dutch Oven, heat oil over a medium heat. Add onion and garlic and cook until the onion is clear, stirring occasionally.
- 2. Stir in remaining ingredients except the chicken. Stir to combine. Heat to boiling, then reduce to a simmer, and simmer for 20 minutes uncovered. Add chicken, mix well, then simmer for 5-10 minutes longer, till heated through.
Notes
Hope you give this recipe a try, I think you’ll enjoy the simplicity of it, and it is so comforting!!
If you try this, let me know what you think!
Stay warm my friends!
xx,
