While I love the warm, sunny blue skies of summer, I live for the crisp breezes and vibrant colors of fall. You know the first day that you walk outside and can smell that smell, that smells like fall is in the air? I love it.
Football games, wiener roasts, bonfires, pumpkin carving, hayrides, is there anything better
One of the many reasons I love the autumn season is because the brisk evenings are perfect for soups and stews. A few things say, “Welcome home!” more than the smell of dinner to greet your nose when you walk into the door. My hubby has mentioned several times that it immediately helps him to relax when he knows a hot meal is on its way (not always easy with two little ones…but I try! ). So cozy!
Around our house, we are huge fans of anything with a load of flavor and hint of spice. This recipe has quickly become one of our family’s favorites. I’ve adapted and changed it over time to adjust to our tastes. I’ve made this for several potlucks, and it’s always been a hit, and I hope your family will enjoy it, too!
White Chicken Chili
- 2 large chicken breasts, cooked and shredded
- 2 cans chicken broth (3 for a thinner consistency)
- 4 cans Great Northern beans, drained
- 2 cans chopped green chilies
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon dried parsley
- 3 tablespoons lime juice
- 1 small bunch fresh cilantro, chopped (I used dried)
- 1/2 teaspoon cayenne pepper (only if you like spice! A little goes a long way!)
- Salt and pepper, to taste
- Sour cream, for garnish
- Pepper-jack cheese, for garnish
Step by step instructions
- In a large pot over medium-high heat, add olive oil.
- When the oil is heated, add chopped onion and minced garlic. Saute’ until onions are rendered.
- Add chopped green chilies, lime juice, salt, and pepper. Stir and simmer for a few minutes until heated through.
- Add chicken broth, beans, cumin, oregano, parsley, cayenne pepper. Add cilantro, keeping some back for garnish. Stir, turn heat onto medium-low, and allow to simmer for about 20 minutes to let flavors soak in. Often I will pour the entire batch into my crockpot to simmer on low for the afternoon until dinner time. I am not a by-the-book cook, so many times, I will taste and then adjust the spices/consistency according to what our family likes.
- Serve and garnish with cilantro, sour cream, and pepper-jack cheese. I also love to serve with tortilla chips and fresh guacamole.