Happy Friday y’all!
It is no secret I love food. Well, at least, I don’t think it is. So I decided to share with you all some of my culinary exploits because every adventurer needs to eat. Don’t expect anything fancy, because we are on a quest, you know, and we don’t have time for fancy. Just fun, food, and I would love to learn your favorite dishes too! Cause, I love food. Did I mention that already? This might be once a month, or twice. We shall see. 😀
So for our recipe: White Bean & Chicken Chili. Adapted (because I never follow the instructions, unless it’s cake from a mix, even then I can get a little…artsy?) from AllRecipes.com. Found three years ago, and I’m finally getting around to trying it. Ha!
So here is my version. Hope you like it!
White Bean & Chicken Chili
Taste buds vary. Proceed at your own risk. (And I will try to do a better job at marking down my measurements.)
Chicken breast, cut up/shredded/whatever your preference. (I had leftover homemade rotisserie chicken. Yum! Did you know certain toaster ovens can do this???)(I…uh…don’t exactly remember how much. But probably just one breast half, because I used the other half to make tacos!)
15 oz can of white kidney beans
1/2 an onion
14.5 oz can of chicken broth
Grill Mates Chipotle & Roasted Garlic (I chose this because I wasn’t about to buy Ancho Chili powder AND Chipotle pepper powder. What if I didn’t like it???) (But this? This was amazing!)
Sauté onion in oil. Add the chicken. Cook a little more. Add the broth and beans. Add the seasoning & salt to taste. Let simmer until it’s warmed through.
I was making this for lunch for my little girl and me and it lasted us a few days. Depending on your bowl size, this could be about 4 serving sizes. 😀
And for toppings!
A dollop of sour cream (not necessary, but adds a different dimension)
Shredded cheddar cheese
Crushed corn tortilla chips
I loved it. Super simple and yummy! What do you think? What is YOUR favorite chicken chili recipe?