White Chicken Chili

(Total Time: 15 minutes)

6 cups chicken broth

4 cups cooked shredded chicken (turkey can be used too)

2 (15-oz) cans Great Northern beans, drained (cannellini or navy beans can be used too – any white bean)

1 cup corn (fresh or canned)

2 cups salsa verde (green salsa)

2 tsp. ground cumin

optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips

Stovetop Method: Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings.

Slow Cooker Method: Add chicken broth, 2 (uncooked) *boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken. Serve warm with desired toppings.

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Cold and chilly weather necessitates warm, spicy food. Few aromas welcome as much as chili – it fills a home with welcome and invites chatter and camaraderie. A warm bowl of spicy food after a day spent outdoors, shopping or rushing around getting work done presents a comforting environment – this is the kind of food that relationships are built on.

Chili is always an excellent standby meal. This recipe can be made in 15 minutes, or a whole lot longer if made in a crockpot. I like the option of quick and slow. If in a rush I’d opt for the quick version, but should time allow I’d make a crockpot filled with it and keep it for busy days – it would make a good frozen meal too. Chili is a good hostess-gift. Present it in a mason jar with serving suggestions written on a card. This recipe is adapted from: gimmesomeoven.com/5-ingredient-easy-white-chicken-chili-recipe/

#chicken #chili