It has been a while friends, and I apologize about that. Life has really taken off and between all of life’s craziness I have sort of neglected the blog. I still make things and take pictures with the intent to post them, but don’t seem to actually share them with you. For book club I’ve been reading the Happiness Project by Gretchen Rubin (and yes my reading effort is about as good as my blogging) and it has inspired me to push back and blog more. One of her ideas is to begin by tackling a nagging task. Well I’m sitting in front of a notebook with 12 posts that I’ve been meaning to finish. So inspired by Gretchen and with a little more free time the next two weeks, I hope to do quite a bit of posting! The quality of some photos may not be great, but I think its a good way to get back into the swing of things.
I decided today to begin with a twist on a very easy and popular soup. I get that soup season is on its way out so I wanted to share this before I was officially too late. But I think I can be excused because the last food post I did was in September so I practically missed the soup/winter food season all together.
This recipe was inspired by Ali’s 5 Ingredient Easy White Chicken Chili at at GimmeSomeOven. I think her recipe is awesome and I took the opportunity to build on it and add a few more ingredients. We aren’t huge chili people at our house, and often eat White Chicken chili instead of the more traditional tomato and beef versions. My husband has agreed to eat soup as long as it is filling and good, can you blame him? I look for those same qualities in a soup too. This soup is in his top three, following right behind my chicken enchilada soup. So with his approval and minimal effort and time involved, here it is.
I give you my family’s new favorite White Chicken Chili – Salsa Verde Style. I use just the $2 store bought green salsa (hence the name salsa verde) and a few other things we typically store on hand. Its easy to whip together and takes less than 30 minutes start to finish. I could eat this soup every day. Be sure to have some tortilla chips on hand. We can eat an entire bag with this soup! Also we love avocados and think that it is an absolute must in this soup, but we will forgive you if you leave it out too.
Yield: 4 servings
Time: 30 minutes
- 6 cups chicken broth
- 1 – 1 1/2 cups Salsa Verde (depending on your mild-medium heat level)
- 1 uncooked chicken breast, chopped
- 2 cans Great Northern beans, rinsed and drained
- 1 can Garbanzo Beans or Chick Peas, rinsed and drained
- 1 can corn, drained
- 2 tsp cumin
- 1 tsp red pepper
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 avocado
- additional garnishments
- shredded cheese
- chopped cilantro
- sour cream
- tortilla strips or chips
- fresh limes
- fresh chopped tomatoes
- Step 1
In a large pot bring chicken broth and salsa verde to a boil. Prepare chicken, and drain/rinse canned goods. Add chopped chicken, beans, corn, and seasonings to the pot. When soup begins to boil once more turn heat to medium/low and allow to simmer 20 minutes or until chicken is done.
While soup is simmering prepare desired toppings. We like to use fresh limes, cilantro, tomatoes, cheese and tortilla chips with our soup. Just before serving add the chopped avocado and garnishments to the soup. Enjoy!
This quick and easy dinner is sure to be a family favorite.