This summer has been ridiculous. It’s either 100 degrees OR it’s mega storming. I’m not even kidding, I thought for sure the house was going to blow over last night.
All this weather craziness isn’t just back for my poor aching knees but for my love of summer cooking as well. In the summer, I just want to live off the grill. I love grilling. But when the rain is coming down in sheets, there’s just no way I’m going to stand out there with a pile of meat.
So I’m forced to cook inside. Which didn’t turn out to be such a bad thing when I decided to make White Chicken Chili.
This recipe is a real pleaser. Not just for the people eating it but for the person cooking it. It’s quick, easy and yields amazing results. Great Northern Beans, chicken and salsa verde make up this mildly spicy dish. And when I say mildly, I mean it. It’s spicy enough to be absolutely delicious but mild enough that even the kids will be asking for seconds!
Topped with cilantro and sour cream, with a side of tortilla chips, this is seriously a perfect weeknight dinner. Want to try it?
White Chicken Chili
- 1 lb cooked chicken breast, shredded
- 4 cups chicken or turkey broth
- 2 cans of Great Northern Beans, drained
- 2 cups of salsa verde
- 2 tsp of cumin
- Combine all ingredients in a pot.
- Heat over medium heat until hot, stirring occasionally.
This meal is made even better with it’s topping. Top it with any of the following for awesome results: Cilantro, sour cream, avocado, green onion, shredded cheese, even crumbled tortilla chips!
So so good! If you make this recipe and try something new, let me know! I think this chili is a perfect base. Next time, I’m thinking about adding corn and black beans. Yum yum!
Until next time, Happy Thursday!