I’ve been really forgetful lately. I went on an hour-long hunt through my house searching for my keys because I couldn’t remember where I put them. I went to the store this week and completely forgot what I went for (#1 reason for lists). I ended up wandering around until I found something I decided I needed (shhh..don’t tell my husband). And just last week I missed one appointment (and almost missed another) just because I spaced it.
Aaaand on Tuesday, I made this amazing White Chicken Chili and forgot to put the diced green chiles in it. And I didn’t even realize I did that until the next day while I was eating my second bowl for lunch.
Seriously, where is my brain?
Even without the green chiles we loved this soup. It still had a great flavor…I can only imagine what the green chiles will do for it. We’ve basically been eating it for the last three days for lunch and dinner. And now that it’s gone, I’ve made a list to buy everything I need to make it again, with the green chiles this time!
This recipe is from my good friend Lindsay. Our husbands played football together at BYU and we used to get together for dinner often, so I know she’s a great cook. And I knew I’d love this soup when she told me it’s one of their favorites! When I saw how easy it was I knew I’d love it even more.
White Chicken Chili
4 large chicken breasts, cooked
2 15 oz. cans white beans with juice
2 4 oz. cans diced green chilies
2 14 oz. cans chicken broth
2 15 oz. cans white corn with juice
1 clove garlic, minced
1 tsp. lemon pepper
1 tsp. ground cumin
1/4 cup minced dried onion (or real onion, sauteed)
4 fresh limes
corn or tortilla chips
grated cheddar and monterrey jack cheese
In a large pot mix beans, chilies, broth, corn, garlic, onion and seasoning. Shred the cooked chicken breasts and add to the pot. Heat to a simmer on the stove.
Serve with cheese, fresh squeezed lime juice, sour cream and crushed chips on top.
For the chicken, you can used a Rotisserie if you’re short on time. Otherwise, bake the chicken breasts in the oven or cook in a pan on the stove, then shred.
from Lindsay Bauman
***this makes a lot, so you can easily half the recipe if needed