Our Favorites: White Chicken Chili

I decided I'm going to start occasionally sharing the recipes for our favorite foods. You know, the ones that you make over and over again and never get tired of--the old faithful recipes. We tend to eat pretty simply. Don't expect any fancy culinary creations here! I like simple, easy, inexpensive meals that can feed large numbers of people and/or leave lots of leftovers for lunches. (and many can be made gluten-free) Some of them you may already know--maybe they are your favorites too!

White Chicken Chili

Most of you have probably had this, but it is one of our favorites. I got it from my mom, who has been making it ever since I can remember. It seems like there are lots of variations on this one, but this is the version we like! I always keep the ingredients on hand so I can throw it in the crockpot on days that call for warm, yummy soup!

2 cups of chicken, cooked and cubed

4 15.8-oz. cans of Great Northern Beans

1 chopped onion

1/2 cup red pepper, diced 

1/2 cup green pepper, diced (I normally skip this and the red, just because it doesn't seem to change the flavor and I don't normally have peppers on hand. It does make it pretty though!)

1-2 cans diced green chilis

2 garlic cloves, minced

1 1/2 teaspoons cumin

1/2 teaspoon oregano

3/4 teaspoon salt

1/4 cup water

1/2 teaspoon chicken boullion

1-2 cups salsa

Mix everything but the salsa in a crockpot. Simmer low over 8-10 hours or high for 5 hours. Add the salsa the last hour. (I like to use hot salsa to give it a kick!)

Optional toppings are cheese and sour cream. We also like to warm corn tortillas and eat/dip those with the soup. Sometimes to change things up with the leftovers, I drain the broth and put them into tortillas taco or burrito-style with sour cream and cheese. 

Enjoy! (oh and Erin, I just remembered, I think you asked me for this when you were visiting and I don't think I ever gave it to you...I can't recall. Well, here it is!)