#weliketoeat : 5 Ingredient White Chicken Chili
Today’s post is of a recipe that I wasn’t too sure about when I first stumbled upon it. However, after trying it I was more than pleasantly surprised.
Let me start by saying that I am NOT a fan of beans of any kind- white, brown, black, pinto, garbanzo – you name it. You may notice once you read the [short!] ingredient list that beans are a big portion of the ingredients. The good thing that I discovered is that the flavor of the beans actually accentuates the flavor of the ensemble. I want to call it a soup moreso than a chili, even though the name technically calls it a chili. [This has led to many a debate between the mister and myself as to what truly constitutes a chili – does it have to have beans? Does it have a red base? So many questions!]
Anyways, this recipe is super easy, doesn’t take long and it reheats well. It’s perfect for a cold winter day, which is great for us since it’s been super cold-and only destined to get worse.
Here’s the details:
5 Ingredient White Chicken Chili
4 cups cooked, shredded chicken
6 cups chicken stock/broth
2-15 oz cans of Great Northern Beans, drained
2 cups Salsa Verde
2 tspn ground cumin
Add chicken broth/stock, shredded chicken, beans, salsa and cumin to a medium saucepan and stir to combine ingredients. Heat over medium heat until it starts to boil, then cover and reduce heat to medium-low and simmer for about 5 minutes.
Serve Warm and enjoy!
You can shred your own chicken breasts or used canned chicken. I’ve tried both methods and they’ve both turned out fabulously. Whatever is easiest for you will work.
For the Salsa Verde, I use Target’s Archer Farms brand instead of making my own. They sell it in huge jars and it’s just perfect for this chili. It’s zingy and spicy and just amazing.
The five ingredients are more than enough but if you wanted to, you could add cilantro, shredded cheese, sour cream, onions or avocado to this chili to take it over the top. It’s actually one dish that I don’t add cheese to. What?!?!? I know.
It is so, so good.
It’s more brothy that what I think a chili should be so that’s why I sometimes consider it a soup, but it is delicious. And quick. And easy. [And cheap to make!]
Have you tried it? What would you add to it? Do you think it’s more soupy or more chili-y?
Hopefully your weekend has fun events in store and you enjoy time with your favorite people. Mine’s going to be full of restaurant-ing and crafting, just one week until the BIG show in Columbus! I’ll be back on Monday with more of what’s currently inspiring me. I hope you’ll come back and check it out!