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White Chicken Chili

white chicken chili

A friend at the office shared this insanely simple soup with me, and I haven’t stopped making it since. With only 5 ingredients and 20 minutes of cooking time, it’s a go-to meal at my house. You will not believe how the salsa verde provides layers and layers of flavor. I don’t even add salt! Great for groups, a fast supper, or to make ahead and take for lunch.

White Chicken Chili
Adapted from Gimme Some Oven
Serves 6

6 cups chicken stock (Homemade if you have it. If not, use 1½ boxes of this.)
2 cooked chicken breasts, shredded (I buy a rotisserie chicken for this.)
2 (15 oz) cans Great Northern white beans, rinsed and drained
1 huge (24 oz.) jar salsa verde (I use Herdez.)
2 teaspoons ground cumin
Nonnegotiable toppings: chopped fresh cilantro, chopped green onions, diced avocado
Negotiable toppings: shredded cheese, sour cream, tortilla chips, a fresh squeeze of lime

  • Heat chicken stock in a large Dutch oven over medium-high heat.
  • Add shredded chicken, beans, salsa verde, and cumin. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 15-30 minutes.
  • Just before serving, add copious amounts of chopped cilantro, green onions, and avocado.



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I know what you’re thinking. That blog post title could have been more creative. But I would argue that it is true and accurate. I considered calling it “Peas Be With You” or “Peas de Résistance,” but when you make this recipe you will agree that “Easy-Peasy” was the way to go.

Anyway, happy spring! It’s that wonderful time of year when one minute you are prancing around outside in a tank top and the next you’re under a quilt hiding from the chilly rain. These unpredictable meteorological conditions make for odd food cravings. Like the other night when I wanted a fresh, springy dish that was also warm and comforting. If your taste buds also feel partly cloudy, make this pea soup. It’s the perfect gastronomical bridge between springtime and whatever is actually going on with the weather.

Pea Soup
Serves 4

1 tablespoon olive oil
1 tablespoon butter
2 cups chopped onion mixture (Any combination of leeks, shallots, and yellow onion will
do—whatever you have on hand. You could probably even use scallions. Go wild.)
4 garlic cloves, minced
1 box chicken stock
2 bags frozen peas
2 teaspoons salt
1 teaspoon pepper
Options: Mint, basil, red pepper flakes, Parmesan cheese, more olive oil

  • In a Dutch oven, melt the oil and butter over medium heat and add the onion mixture. Cook 5 minutes, then add the garlic and cook another few minutes.
  • Once the onion mixture is tender, add the chicken stock, frozen peas, salt, and pepper. If you are using mint or basil, add that too. Bring to a boil, then reduce the heat and simmer the soup for 5 minutes.
    No need to get fancy with the peas. Kroger brand will do you just fine.

    No need to get fancy with the peas. Kroger brand will do you just fine.


  • Puree the soup with an immersion blender. Taste for salt and pepper. Sprinkle with Parmesan cheese and/or drizzle with olive oil to serve.