White Chicken Chili

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Cold weather = soup and stew weather. Once fall rolls around I am always in the mood to cook soups and stews every week and dig into a warm, brothy bowl of goodness for dinner. Growing up, my best friend’s mom always made white chicken chili in the winter time. This dish takes me back to her kitchen and eating multiple bowls straight out of the crockpot. This stove top version comes together in a flash and leftovers store well in the freezer!

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White Chicken Chili

Ingredients:

  • 1 tbsp olive oil
  • 1 onion
  • 1 green bell pepper
  • 4 boneless, skinless chicken thighs
  • 1 small can hatch green chiles
  • 4 cloves garlic
  • 2 tbsp cumin
  • 1 bay leaf
  • 1 quart chicken broth
  • 1 can of no salt added cannellini or white beans
  • 1/2 cup frozen corn
  • salt & pepper

Directions:

Dice onion and green pepper. Add them to a soup pot with olive oil and sauté until they are soft on medium heat. Cut chicken thighs into 1-inch cubes. Season with salt and pepper. Add to soup pot with onion and green pepper. Allow to cook for 5-7 minutes, stirring often. Add can of green chiles with juices. Chop garlic and add to pot with cumin and 1 bay leaf. Cook for 1 minute before adding chicken broth. Turn heat down to low and allow to simmer for 20 minutes uncovered.

Open and drain beans but do not rinse. Mash them in the can with a fork until about 2/3 are completely crushed. Add beans to the simmering broth and allow to cook for 5 more minutes. Add frozen corn and allow to heat through.

Makes 6 servings.

Topping ideas: cheddar, monterrey jack, cilantro, jalapeños, tortilla chips

Freeze the extra: In my house, I only cook for two people but I often make enough to serve 6-8, especially for soups or stews. I always immediately freeze 1/2 of the recipe because I don’t like to eat things more than twice. To freeze, I either wait until the soup has cooled and then add to a freezer bag. Remove all of the air and lay flat on a shelf in the freezer. This takes up substantially less space. I also freeze soups and stews in old quart containers– like take out soup, bulk yogurt, or bulk section containers. If you were to check my freezer right now, I have at least 5 different soups and stews just waiting to be warmed up on a night that I don’t have time to cook!

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