Brrrrr. I don’t know about where you live, but here on the ol’ NC homestead, I’m just about frozen solid. It’s been bitter cold and windy.
In my book, however, soup is the perfect remedy to ward off a chill. This is a recipe that we have been enjoying for years now and the entire family loves it. The other day I had Hubs drop an entire bag of chicken breasts into the crock pot for me. Once it was cooked, I shredded/cubed all of the meat and divided it into two bowls. I used half of it to make the Southwestern Chicken Wraps and oh my, I had forgotten how good they were. The girls loved them.
Yesterday I used the rest of the cubed chicken to make white chili. Have you ever had it before? Deliciousness.
Again the girls gobbled it up. I’m thrilled to have two more recipes that they will happily eat of their own accord. We mothers like that, don’t we? Life-specifically meal times- becomes so much easier.
Here’s the recipe.
- 3 15-oz. cans great northern beans, pinto, or cannellini beans, rinsed and drained
- 2½ c. chopped cooked chicken
- 1 c. chopped onion
- 1½ c. chopped red, green, and/or yellow sweet pepper
- 2 jalapeno chili peppers, stemmed and chopped
- 2 cloves garlic, minced
- 2 tsp. ground cumin
- ½ tsp. salt
- ½ tsp. dried oregano
- 3½ c. chicken broth
- sharp shredded cheese (optional)
- sour cream (optional)
- tortilla chips (optional)
- Combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt and oregano. Stir in chicken broth.
- Cover; cook on low for about 8-10 hours or on high for about 4-5 hours.
- Serve soup into bowls. Top with cheese, sour cream and/or tortilla chips, if desired.
This was so incredibly simple especially since the chicken had already been cooked and cubed the day before. This stuff is good. Really. We all wanted the leftovers for lunch today. Tears would have been shed, but I slowly handed the last bowl to my husband. That was true love in action, I tell you. Just wait until you taste this stuff.
After serving three bowls to Hubs, Bunny, and Fuzz, I poured the last of the broth out of the pan over leftover cooked rice (from the chicken wraps). It was actually a rather yummy and filling concoction not to mention it finished up leftovers from the fridge. I love it when that happens.
However instead of leftover white rice, we usually enjoy white chili with a bag of tortilla chips. We have been known to set our spoons down and simply eat our entire bowls as a dip with said chips. Then we slurp up all the broth-when no ones looking. Or listening.
Add a dollop of sour cream? *sigh*
It’s perfection.
So tell me, what do you serve on cold days? Soup? Wrap up in a blanket and have pizza delivered? Please share. I’d love to know. I need new recipes for this cold spell. =)
Thanks for reading.
I could probably find the answer online, but you mentioned putting a whole bag of chicken in the crock pot. How long do you cook it and low or high? Any liquid needed?
Hey there, Angie. No liquid needed. I just dumped it in the crock pot, turned it on high, and checked on it throughout the morning. If you are going to be away from home, you may want to put it on low. You don’t want your chicken to dry out. Either way, high or low, cooking chicken breasts in the crock pot is super easy and the meat was already falling apart before I cubed/shredded it.
Thanks Heather for the quick reply! I will definitely put this method into practice. I didn’t mention it earlier, but we went to Ambassador together too. I married Wesley Beckner and after a time in Brazil as missionaries we are now in east Texas where he is pastoring. I greatly enjoy your blog, as well as Christina’s
We love food like this!! miss eating it. I don’t think my nieces would like it at all unfortuanately – they can’t handle anything with “spices” in it -even taco meat. But will save the recipe for later
been craving chili with all these cold nights we have been having but not sure that I want to cook 2 meals for them and us.
So, so easy. I know that you had mentioned making the chicken wraps, therefore you could do just what I did. Dump one bag and cook the meat for both recipes at once. Then you could just put the portion of chicken for the chili in the fridge or even the freezer until an evening that would be good for a quick and “spicy” crock pot meal.