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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.