Did you stay warm over the weekend? Did you spend time maybe by the fireplace, snuggled up with a good book and cup of hot tea? If you did, how wonderful!
It’s a cold, rainy morning here in The Land of Making Do. I’m already planning what to have for dinner tonight. Except, with our rainy weather, I’m not going anywhere for necessary ingredients.
I’ll take something out of the freezer…regular chili, salsa beef stew (like chili plus vegetables) or white chicken chili – comfort food for this type of day. I make several favorite chili recipes during fall and winter – all different types and colors.
This white chicken chili is one that we love.
I like to serve it with tortilla chips – love that added crunch!
I merged Southern Living and Paula Dean recipes here. With this recipe, I use dried beans. I’ll share a faster version using canned beans later this week. Both taste great, so you’ll be able to take your pick.
- 2 Tablespoons olive oil
- 2 cups chopped onion
- 2 celery ribs, fine diced
- 2 garlic cloves, minced
- 5 cups cooked, chopped chicken
- 2 4-oz. cans diced green chile peppers
- 4 cups hot water
- 1 pound dried great Northern beans
- 5 cups chicken stock/broth
- 1 Tablespoon leaf Oregano
- 1 Tablespoon ground Cumin
- 1 teaspoon black pepper
- ⅛ teaspoon red Cayenne pepper
- salt to taste (after beans are cooked)
- Prior to making soup, rinse and soak beans covered completely with water for two hours or over night. (Strain beans from water before adding to soup.)
- Saute onion and celery in olive oil until tender. Add minced garlic and saute one additional minute.
- Add all other ingredients except salt. Simmer on stove until beans are tender.
- Add salt and serve.
- Garnishes: Tortilla chips, crackers, sour cream, white cheese.
OK, so what’s for dinner tonight in The Land of Making Do?
It’s settled. White chicken chili it will be!
What’s for dinner at your house tonight? (I hope you don’t have rain, like we do.)
I’m sharing this chili at Metamorphosis Monday. Won’t you join us?