Easy White Chicken Chili

Happy Saturday friends, hope your weekend is off to a good start, and hopefully this recipe will make it even better! This is one of my family’s favorites and a go-to for us. It’s easy, quick, and a crowd pleaser. I’m also going to share some of my favorite tips for making delicious soups and stews! With that said, let’s go ahead and get started!

What you’ll need…

IMG_4103

  • 8 cups chicken broth (the lower the sodium, the better!)
  • 2-3 cans of beans (I used 3 cans of great northern beans)
    • Tip: rinsing your canned goods will help reduce the sodium content!
  • 2 cups salsa verde
    • Tip: if you’re serving this to kids, opt for a mild or medium heat, at most. If you prefer some spice, go for the hot version or even add some jalapeno to kick it up a notch!
  • 2-3 cloves of garlic, minced or 3/4 Tbsp crushed garlic (pictured above)
  • 3 cups of shredded chicken (I used rotisserie chicken)
  • 1 medium onion, diced
    • Tip: not a fan of onion? Try the onion’s more mild sister, the shallot. You’ll still get the delicious flavor but it will hang more in the background. Also be sure to sauté onion (and garlic) prior to adding them into your soup, I like to sauté in butter with a dash of salt, the salt helps to soften and pull the moisture out. This is the ideal way (in my opinion) to prepare garlic and onion for soup, versus just tossing it in right away. Be sure that, if you opt for a shallot to not sauté for too long, shallots tend to lose their flavor more quickly due to their more mild flavor profile.
  • 1 cup cheese (I like Monterey jack)
  • 2 tsp cumin
  • 3 tsp dried cilantro (you can use fresh too! I had dried on hand and went with that, add as much as you’d like and save a little for topping)
  • Salt and pepper to taste

Directions: I like to get all of my ingredients prepped first! Dice those onions, chop that cilantro, shred the chicken, and set out all your measuring tools. Once my prep is done and cleaned up, we get to work.

Get the broth warming in your soup pot. In a separate pan, start sautéing your garlic, onion and butter over medium heat, sprinkle a little salt over top and stir as needed. While that’s happening add all of your other ingredients into your broth. Set the heat to med-low and let the flavors meld as your onions and garlic sauté, stirring occasionally. Once the onions and garlic are ready, add them to the party (Tip: be sure to scrape the bottom of the pan thoroughly, that’s where the flavor is!). Now add the cilantro, cumin, and salt and pepper to taste. VOILA! Now you can top with avocado, sour cream, crumbled tortilla chips, a little more cheese, etc.

This batch will feed my family of four (two adults, a 9-year-old and almost 7-year-old) for two dinners. This recipe isn’t spicy, I don’t know about you but my kids aren’t fond of spicy dishes, and this recipe is based around feeding a family, but it’s easy enough to add heat if you’d like. I serve this with some good bread (we went with a sourdough by Avenue Bread) and a healthy pat of good butter (we love Kerrygold). I’m able to get this made in about half an hour, including prep.

Now, let us feast our eyes upon the beautiful end result, shall we?

IMG_4104

Isn’t she lovely? Let me know if you try this recipe out and love it as much as we do! Hope the rest of your weekend is amazing, and we’ll chat again on Tuesday! 🙂

 

Cheers,

Brooke

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