Friday, January 18

White Lightening Chicken Chili

Here in the Porter household we have been fortunate not to have had the flu, so far this year it has passed us by. However, we are congested, sneezing and coughing. It's no fun...we all feel just blah. I have been trying to prepare meals that are warm for our throats and tummies and spicy enough to clear our stuffy heads. When Southern Living posted this chicken 'chili' recipe on their blog earlier this week I knew we had to try it. Not only did it make us feel better but it was delicious as well. I just happened to have shredded chicken in the freezer from a rotisserie chicken I bought last week. And I switched out black-eyed peas instead of the navy beans, simply because that's what was sitting in my pantry. I can testify you couldn't find an easier and quicker get well meal than this. From pantry and freezer to stove it took 10 minute and only 1 pot, how's that for easy and quick?? I paired this feel good meal with my mother's cornbread. Why mom's and NOT a packaged cornbread mix? BECAUSE MY MOTHER"S CORNBREAD RECIPE IS THE BEST MY FRIENDS! You can find her recipe here. I try to keep my baking pantry stocked with the essentials for spontaneous baking! Check out the list of Pantry Essentials here.
This easy chicken chili takes only 30 minutes from start to finish. And it only dirties one dish, making it ideal for busy nights.

INGREDIENTS

  • large sweet onion, diced
  • garlic cloves, minced 
  • 2 tablespoons olive oil
  • 4 cups shredded cooked chicken
  • (14 1/2-oz.) cans chicken broth
  • (4.5-oz.) cans chopped green chiles
  • (1.25-oz.) package white chicken chili seasoning mix*
  • (16-oz.) cans navy beans*

WHAT TO DO

  • Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. 
  • Stir in chicken, next 3 ingredients, and 2 cans navy beans. 
  • Coarsely mash remaining can navy beans, and stir into chicken mixture. 
  • Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. 
  • Serve with desired toppings.

* I used McCormick's white chicken chili seasoning mix, I found it on the seasoning aisle at my market. I used black-eyed peas instead of navy beans. That's what I had in my pantry and it was mighty tasty!

If you're feeling BLAH, make a pot of White Lightening Chicken Chili...
...you'll be glad ya did!

ENJOY!
~THE DOMESTIC CURATOR~
RONDA

No comments:

Post a Comment

ShareThis