White Chicken Chili
Updated: Aug 24, 2021
My mother God bless her, is a habitual flavor eater; meaning she eats the same food over and over and over again. Growing up I remember her eating toast sprinkled with cinnamon and sugar followed by a big mug of hot chocolate. I swear to you if I made toast and hot chocolate it was never as good as when she would make it for me. I believe she put her mother’s love into every bite and that’s way it tasted better. My point is growing up we always ate the same meals and rarely branched out. One meal my parents could never get me to eat was chili. Oh my gosh… as a child I despised chili.
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Now all grown-up with my refined palate, I’ve found a chili that I LOVE. Thomas always asks me to make it this time of year, I like to think he likes it because I put my “wifely love” into it. I’ve shared the recipe with you because I love this dish, it’s super-fast, and simple.
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1 pound of chicken tenders (can substitute with 2 (8-oz) cans of chicken)
2 (8-oz) can of cannellini beans
1 (8-oz) can of garbanzo beans
1 (4-oz) can of green chilies (if you like it spicy)
Fresh chopped sage
8 oz of chicken stock
In a medium to large size crock pot add chicken and about 2 oz of chicken stock. When chicken is cooked through, shred it. Add all other ingredients to the pot. You may need to add more or less chicken stock, you want to keep everything moist. Cook for 45 minutes at a medium heat, stir occasionally. At the last 10 minutes, add a few handfuls of your favorite white cheese (we like pepper jack). Dish that up and you are good to go.
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If you make this dish totally post a pic on social media and hashtag it #HintofLavender. I’d love to see your pic and hear how the recipe worked for you.