The weather has been so nice the last few weeks! Except for a 3 day spat of SNOW last weekend. Pretty much came out of now where.
But when it snows, its just an excuse to make something warm for dinner, right?
So that is what I did. An easy soup/chili recipe that sat in the crock pot most of the day and was ready to eat whenever! That’s pretty dang nice.
White Bean Chicken Chili
3 cans white cannellini beans
1 T. olive oil
1 jalapeno minced
2 poblano peppers chopped
1 onion chopped
4 garlic cloves
salt & pepper
1 T. cumin
1 1/2 t. coriander
4 cups chicken broth
2 limes juiced
1/4 c. cilantro
First you need to open the 3 cans of beans and put half in one bowl and half in another (1 1/2 cans). One bowl you will mash the beans until they are more of a paste with some chunks. The second bowl you leave untouched.
Set those aside and in a pot put the olive oil, onion, garlic and peppers. Let the flavors combine for a few minutes until the onion starts to get a bit translucent.
Then add the 4 cups of broth and let those flavors combine until it starts to simmer.
Once it starts to simmer, pour into the crock pot and add your grilled chicken. We had left over chicken from the night before so that is what I used. You can use as much or as little as you would like, depending on the consistency you are looking for. Add the juice of two limes and top with the cilantro.
Let it cook in the crockpot on high for 2-3 hours or low for 4-5.
Serve with a sprinkle of cheese and a spoonful of Greek yogurt on top. Enjoy!