Something about early fall and winter keeps me in the mood for home cooked meals. I love going out as much as anyone (I'm not a big cook), but I can't help but love warm meals at home on cold days. After returning from Japan (where it was in the low 80s), to Indianapolis (in the 50s), I was immediately in the mood for soup. Me and Grant ran to the store the day after we got home and stocked up on all the necessities that we no longer had in the house.
I'm pretty excited to soon be working from home full time as that will mean more time to cook and make better meal plans. Really excited actually. I will get to be a real wifey for a change.
ANYWAYS, Grant's mother Tammy gave me a recipe she found online for white chicken chili a couple years back and after making it a dozen times, the recipe has slowly changed (due to my laziness at actually looking at the recipe and instead throwing in whatever I remember). So here's what I do. Nowadays, I don't measure it out. I just toss it in, but I will give you the rough measurements.
- 3 cans of Great Northern Beans
- 2 cans of chicken broth
- 1/2 of a 4 ounce can of green chilies
- 1/2 onion chopped
- 3 cloves of garlic
- 3 or 4 cooked chicken breasts cubed OR 2 cans of pre-cooked cubed chicken breast
- 2 1/1 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 cup of shredded cheddar or monterey jack cheese
- 3/4 cup sour cream
- 1/2 cup milk
- Dash of salt
- Dash of pepper
This is SO easy. First thing I do is empty the cans of chicken broth into a large pot and throw in the onions. You want the onions in longer than anything else so they have time to soften. Stir over high heat.
Mix in your cans of Great Northern Beans, garlic, chilies, chicken and all seasonings.
Once this is all boiling, slowly add milk, then cheese and sour cream. Mix until completely smooth and thickened. You're done!
Yummm! You can see the steam rising up. What's your favorite cold weather food?
