As the weather turns cooler in many parts of the country (Barb’s locale excepted), my thoughts always turn toward warm, hearty soups and stews. I recently made one of our family favorites, a white bean chicken chili, which I think came to us many years ago from a good friend.
Dishes like this can be great options for folks on the go, who want to give their family a hearty meal but don’t have a lot of time to cook. I boil the chicken in this recipe and cube it ahead of time, and keep it in a container in the fridge. Same can be done with the chopped onion – saute an extra onion when you’re preparing something else, and then toss it in a container to use a few days later. The rest of the ingredient are just dumped in together, so when you get home from work, fire up the crock pot, dump in the chicken, the sauteed onion and the rest of the ingredients, and let it heat up and simmer for 45 minutes to an hour.
White Bean Chicken Chili
1 large onion chopped
1 clove garlic (chopped)
1/4 cup butter
4 cups chicken (cooked; cup up in bite-sized pieces)
3 cups chicken broth (2 cans)
3 Tbspns basil
2 tspns chili powder
2 cans great Northern white beans