Sometimes, trying new recipes can be exhausting. Sometimes, after a tedious, never-ending day of work and chores, you just want to come home and cook something reliable. Something that you know will turn out delicious and requires minimal work.
Those are totally the kind of
days weeks I’ve been having. This white bean chicken chili is one of our all time favorite recipes for a few years now. It is filling, healthy, oh-so-tasty, makes enough for about 6-7 meals, inexpensive, and not terribly time consuming. This chili is essentially the ‘total package’ of dinners.
I found it a few years ago on AllRecipes, and have adapted it over time based on personal tastes and reviewers suggestions.
White Bean Chicken Chili
Adapted from this AllRecipes recipe (I promise my changes are better- they have been years and 30 batches in the making)
You Will Need:
- 2 TBS olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can chicken broth
- 1 large can salsa verde
- 2 (16 oz) cans diced tomatoes (fire roasted or basil flavors are great)
- 2 (15 oz) cans white beans, drained and rinsed
- 1 lb shredded cooked chicken meat (rotisserie saves time, not money)
- 1/2 large bag of frozen corn
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- pinch of salt and pepper
- crunchy bread to serve along side is “optional”
- Heat oil on medium-high heat, and cook onion and garlic until soft
- Stir in broth, salsa verde, diced tomatoes, and spices.
- Bring to a boil, then simmer on low for about 10 minutes
- Add corn, chicken, and beans, and simmer for as long as possible to allow flavors to come together (20 minutes or more ideal)
This chili is SO good and very filling as well. Despite how filling it is, I always go back for seconds. And you will too. Trust me.
So much has happened this week, I cannot wait to blog about it all. Many exciting and scary changes ahead. But for now… chili.