I am making white chicken chili today. I’m posting the recipe here as well as a few tips that go with the territory!!
White chicken chili
- 3 cups cooked chicken
- Garlic (6 cloves worth)
- 3 cans northern beans
- 40 ounces of chicken broth
- 1 cup chopped onions
- 1/3 cup fresh jalapenos, chopped
- 2 tsp EVOO
- 2TBS Southwestern seasoning
- 1/4 cup lime juice
- 1/4 cup cilantro
Drain all cans of beans, set one aside in bowl. Add garlic to bowl, mash bean mixture together. Allow oil to warm in dutch oven/pot then add onions & jalapenos. Let cook for 4-5 minutes until onions translucent. Add in chicken, bean mix, beans, broth, seasoning and lime juice. Bring to a boil reduce and simmer for 25 minutes. Snip cilantro and stir into chili just before serving. Add cheese and/or avocado as desired.
Portion Fix: 1 red, 1 yellow, 1 blue (if you add cheese and avocado)
Tip #1: Give them the goods. My husband eats what I eat. But I add cheese for him or sometimes crackers or something. That way I’m not cooking twice but I can still stay on the 21 Day Fix.
Tip #2: When you make a recipe, automatically double or triple it every time. When you do, you’ve “meal prepped” lunches or lazy Sunday leftovers! Good job you!!!! =D
Tip #3: Many recipes, like this one, originally called for rotisserie chicken. I’m telling you that’s an option if there IS NOTHING ELSE but it’s loaded with sodium and preservatives so it’s not the best choice. Instead, poach 2-3 chicken breasts and shred them. Much healthier and not difficult. Then I even use my stand mixer to shred them.