I like to cook. But, it can't be too involved. As much as I watch the contestants on Top Chef in awe, my brain just doesn't work that way. I need a recipe, with proper ingredients and proper amounts. Once I make something a few times, I can usually feel my way around it, adjust it to my preference...but always with the original guideline of a recipe.
Anyway, despite being a single lady, I usually cook a generous portion whenever I slip on the apron. Then, I fill up several Tupperware containers and either eat it for 5 days straight, or (helpful hint!) pop in the freezer for future use (seriously, pull it out before you go to work and it's defrosted by the time you get home and ready for a few minutes in the microwave!). It'd been a while since I whipped up some white chicken chili (inspired by the menu at Ruby Tuesday), so I pulled out the pot and got to work. Because it hit the spot so much when I was recovering from my cold and mini-coma this weekend, I'm including the dump all the ingredients in a pot recipe below. Enjoy!
1 pkg chicken breasts (3 or 4), cut into pieces and cooked on the stovetop, set aside
1 white or yellow onion, chopped
Few cans of white beans...depends on how "beany" you want it. (I usually use 3, 2 great northern and 1 pinto for a little color.)
1 can cream of chicken soup
1 can chicken broth
Cumin
Yellow Mustard (not mandatory if you happen to forget it)
Garlic Powder, Pepper Salt
Dump cream of chicken, 1 can of water, and onions into pot - cook long enough to soften onions. Add beans (mostly drained, I don't mind some of the juice), chicken broth, chicken, 1 tsp cumin (more to taste), 1 tsp yellow mustard, and garlic powder, pepper and salt (a few shakes). Simmer 30 to 45 minutes until beans are soft. Could add a second can of cream of chicken without water if you want to thicken.
Sidenote: extra tasty with some tortilla chips crushed up on top your serving!
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