White Chili

Hey guys, hope your weekend was fun. I'm fully embracing Fall now and made white chili yesterday. My family has been making this for quite awhile now and I believe the recipe was adapted from one found in Real Simple mag. This soup eats like a meal and is delicious. The recipe makes a ton so invite people over, send some to a neighbor, freeze some for later or cut it in half. Or do like we do and eat the left-overs for a week. Mmmmm. Enjoy!

Recipe (yield 10-15):

3 32 oz cartons Kitchen Basics Chicken Stock

2 16 0z La Victoria Medium Salsa Verde

4 15 oz cans white beans, drained and rinsed

2 11 oz cans white shoepeg corn

2 4 oz cans fire roasted diced green chiles

3 bunches green onions, diced, white and light green parts only

2 rotisserie chickens, white meat removed and roughly shredded (it's easiest to accomplish this when the chicken is still warm). **Keep pieces of chicken fairly chunky when pulling them from the chicken. It will further break down in the soup as you mix it, heat it, and serve it.**

2-3 tsp Cumin

salt and pepper to taste

sour cream, monterey jack cheese, and white corn chips for garnish

Drizzle a little olive oil or a couple tablespoons of butter in the bottom of an extra large stock pot (if you don't have an extra large pot, you may need to divide the soup between two pots). Heat over medium-low heat until pot is warm. Add all diced green onions and allow to sweat and soften for a few minutes, stirring often. Lightly salt and pepper the green onions as well. When the onions are soft, add both containers of Salsa Verde. Stir to combine. Now you are ready to add the rest of the ingredients. This is the order I like to do it in: Chicken stock, Cumin, white beans, corn, diced green chiles, and roughly shredded chicken last. When all the ingredients have been added. Stir and taste. Add salt, pepper, and more cumin to your liking. Cover and heat all the way through over medium-low heat. White chili be hot and ready to serve after 10-15 minutes. Ladle soup in desired bowls and garnish with sour cream, grated monterey jack cheese, and white corn chips. Refrigerate or freeze left-overs. When reheating, heat chili gently over medium-low heat.

image by Briana