White Bean Chicken Chili Rocks

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A month or so ago, I went to a party hosted here in Old Northeast in Leslie’s gorgeous turn-of-the-century home. Between admiring the architecture, and falling in love with the exposed brick walls in the kitchen (I am so doing this!), I figured I had died and gone to heaven when I tasted another neighbor’s homemade White Bean Chicken Chili.

I am embarrassed to admit I went back for seconds, and then thirds, and at the end of the night ended up taking home a bag of it since they had plenty of leftovers.

With all of this canning, I had white beans, chicken, and even soup stock all in jars and ready to go. If I had been feeling better, this meal would have been perfect for yesterday’s mad weather.

Snow flurries and 31 degree weather was the last thing I expected after it being in the mid-70s the day before.

In any case, today was the day I was going to make White Bean Chicken Chili. I found this recipe online and thought to myself, Huh, those other ingredients sound a lot like what goes into salsa verde. Combine that with a startling lack of canned chiles (I figured I would sub them out for the jalapenos listed in the recipe) and I soon found myself putting together my own take on White Bean Chicken Chili.

Here is what I used:

  • 4 cups chicken broth
  • 4 cups (or 2  15 oz cans) cooked white beans
  • 2 pounds cooked and shredded chicken
  • 8 oz Monterey Jack cheese, shredded
  • 2 cups salsa verde

So basically I used a quart of home-canned chicken broth, 2 pints of home-canned white beans, 1 quart of home-canned chicken, 1 pint of home-canned salsa verde, and a package of Monterey Jack from Aldi’s.

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Pair that with homemade cornbread and I’m calling it the last salute to winter. It is now officially spring in the Shuck household and there will be NO MORE COLD DAYS.

So sayeth the General…

So sayeth the flock!

(You may only get this reference if you have heard the song Disgustipated from Tool. Feel free to listen to it now, it’s kind of an awesome song.

p.s. I have no idea WHAT happened to the cornbread. It was a recipe I grabbed off of the ‘net. Perhaps I missed a step. In any case, it tasted fine when immersed in the chili/soup.

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