It's that sad time of week, Sunday night. I'm especially blue because B is going to Dallas for a few days this week, so not only will I be missing him, I also won't be cooking. Because, well, I just don't do that for myself (I WILL be introducing you all to my favorite "B is gone" treat, so stay tuned!).
But we certainly need dinner tonight and lunch tomorrow, so what better food to make lots of leftovers than chili? White chicken chili. We made its tomato-based ordinary counterpart last week...this week, chili's spicy, pale cousin.
It turned out delicious. I forgot to put a clove or two of minced garlic in there, so I might add that next time, but otherwise we thought it was wonderful.
I couldn't find a recipe I liked so I drew from about 4 recipes I Google-searched for. I think it wound up pretty good if I say so myself (and I do say so). See below for the mishmash recipe of the year!
Spicy white chicken chili
3 large chicken breasts, frozen
2 cans great northern beans
2 cups of chicken broth
1 white onion, chopped
1 can cream of chicken soup (I used the "heart-healthy" kind)
1 jalapeno, minced
1 packet McCormick white chili seasoning
juice of half a lime
salt and pepper to taste
Dump everything in Crock Pot on low for 6 hours (give or take).
About an hour before you serve, take out chicken breasts and shred with two forks.
Put shredded chicken back in Crock Pot and let simmer for another hour.
Squeeze lime juice into Crock Pot and stir well.
Serve with cornbread.