It’s Tips for Tuesday!
This week’s tip: Make white bean chicken chili!
White chicken chili is a delicious, comforting, and healthy soup. It is one of my favorite soups to make and store in the freezer. With cold weather around the corner, I have already started stocking my freezer with this soup. I first posted this on my site last winter, so click here for the original post: White Bean Chicken Chili The recipe is also included at the bottom of this post.
Stay tuned on Thursday for this week’s recipe…a delicious Greek soup!
- 2 chicken breasts
- 6 cups cooked cannellini beans (or 5 15 oz. cans)
- 4 cups chicken stock
- 1 medium yellow or sweet onion
- 2 shallot cloves (medium to large)
- 3 medium garlic cloves
- 1 cup chopped peppers (red, yellow, orange, and/or poblano)
- extra virgin olive oil
- ½ tsp. salt (plus more for chicken)
- ¾ tsp. garlic powder (plus more for chicken)
- 1 tsp. cumin
- 1 ¼ tsp. Greek oregano
- 1 ½ tsp. chili powder
#1 Cook the chicken ahead of time and save the pan juices. You can even cook ahead and freeze. Check out Tips for Tuesday for how.
#2 Right before serving, add cheese, raw onions and/or jalapeno peppers, or anything else you can think of. If you are entertaining, have a 'bar' set up of different toppings, and let your guests customize their chili.
#3 Freeze portions in freezer-safe containers. Just thaw and reheat, and it’s perfect! This is a great homemade frozen food.