Ms. T over at Journey of a Substitute Teacher is hosting a linky party about what you brought for lunch today! Seemed like a perfect excuse for a quick and easy blog post since I have been sorely missing writing/creating lately! (The Hunger Games series has clearly taken over my life for a while…hopefully, I’ll return to regular activities soon enough! 
Just in case you need a new winter recipe, here’s something to add to your meal plans!
White Bean Chicken Chili
2 lb chicken breast
2 (4oz) can diced green chilis (undrained)
1 tsp. olive oil
chopped cilantro
1 tsp minced garlic
2 tsp ground cumin
1 c. chopped onion
1/4 tsp salt
1-19 oz can of cannellini beans undrained
1/4 tsp. cayenne pepper
1-15 oz can great northern beans undrained
1-15 oz can crispy white corn undrained (called Shoepeg corn by us!)
shredded cheese
crushed tortilla chips
in large saucepan, add chicken to boiling salted water. Reduce heat to low. Simmer, covered until chicken is fork tender and juices run clear (20-25 minutes). Cut chicken into 1 inch pieces. Heat oil in large frying pan, sauté garlic and onion over medium heat until onion is tender. Stir in chicken. Transfer to a large pot and stir in remaining ingredients. Heat through. Garnish with cilantro, cheese and tortilla chips.
Modifications: To make things really easy, we use a part of a rotisserie chicken. Then, I throw the olive oil, onion, and garlic into a large sauce pan and heat them up a bit to soften the onion. Then, I dump everything else in and warm! I also like to scoop mine with tortilla chips rather than sprinkle them on. We also double the amount of corn!
Enjoy!
Go link up with Ms. T!
