Am I the only one that was dreading going back to school this semester? I feel like this is the first term since I’ve been in college that I really just didn’t want classes to begin. Sam and all my friends were so excited, but it’s taken me a little while to warm up to going back. Getting some new school supplies helped, and we got most of the wedding preparations done over winter break so I have less to worry about on top of classes and work. Unfortunately, poor Sam has caught the flu, so I’ve been spending the last couple of days nursing him back to health. I’ve finally gotten sick of grilled cheese and tomato soup, so I pulled out some recipes from my Aunt Sharon and decided to try one I’ve had stored away for a while, it was so simple and came out even better than I expected so I knew I had to share with you guys, enjoy!
WHITE CHICKEN CHILI
INGREDIENTS: 4 cups cubed cooked chicken, 3 cups chicken broth, one cup of salsa, one small can of green chili, 1/2 large white onion chopped, 3 minced garlic cloves, 2 cans of Northern Beans, 1 can of Northern Beans blended in blender (for thickness), 1 teaspoon cumin, 2 teaspoon dried basil, 3 tablespoons of butter
- Melt butter in a large pot, add garlic and onions, cook for about 2 minutes.
- Add remaining ingredients, simmer on medium heat for 25-30 minutes.
- Serve warm. (We added a little shredded cheese and sour cream after dishing it up, optional but highly recommended)