Easy White Chicken Chili!

I was so happy to find this amazing recipe this week! Five ingredients and fifteen minutes are all you need to make this happen!

6 cups chicken broth and 3 cups cooked shredded chicken



 



2 cups salsa verde

 

2 - 15 oz. cans Great Northern beans, drained

1 teaspoon ground cumin

Garnish with sour cream, tortilla chips, shredded cheese, etc.

Combine ingredients in a stockpot over medium heat.  Bring to a boil, then reduce heat and simmer until heated through (approx. 5 min)

I doubled the recipe, and would probably triple it next time.  We like to enjoy our soup for a couple of days!  The easiest way for this busy mom to quickly have chicken accessible is to buy individually frozen tenders or breasts and pull what I need from the freezer after work.  For soup I like to use tenders because they cook through quickly and evenly and shred well.  I boil them in the stock pot, and within a few minutes I have all the chicken and the broth that I need. 

Let me know if you try this recipe!

Colors and Comforts

I L.O.V.E. this time of year!  This fall has been especially beautiful because our leaves haven't really started falling yet, and we are getting some gorgeous color.  As I type, it's 37 degrees and drizzling, but I'm sure the sun will shine again tomorrow. 



 I was plodding through Pinterest last week, and it just happened to be one of those what-in-the-world-are-we-gonna-have-for-dinner days. This recipe caught my eye:

Homestyle Chicken Noodle Soup

Here is the link -
http://wellfeefamily.blogspot.com/2011/09/homestyle-chicken-noodle-soup-so-easy.html

And the recipe -

Ingredients:
1/2 of medium onion, chopped
1 bag of egg noodles (you can use either medium or wide)
2 cans of cooked chunk chicken breast (I like the Tyson brand), strained
1 can of sliced carrots, strained
Water
Chicken Bouillon cubes
Parsley Flakes

Easy steps to homestyle, tasty goodness:
1) In a large soup pot, saute onion in olive oil until translucent.
2) Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth.
3) Bring to a rolling boil and add bag of egg noodles.
4) Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally.
5) Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.)
6) Sprinkle parsley flakes on top and serve!!! (Don't skip out on the parsley flakes- it really adds to the "homestyle" look of the soup. I am discovering that you can put parsley flakes on an old tennis shoe and it will look appetizing! haha)
Since my kids aren't crazy about onions sloshing around in their food and I didn't have any canned chicken, I quickly boiled some individually frozen chicken tenders, added onion flakes, parsley flakes, a couple cans of sliced carrots, and cooked noodles.  And I heard the coveted words, "Mom, this soup is AMAZING!"  It doesn't get any easier or any better than that.  :-) Between the large crock of chicken noodle soup and a double batch of Skyline chili, we had enough comfort food to last us most of the weekend. 

I was at our WOW meeting Monday evening, and the topic was Open Hearts, Open Doors.  The theme of hospitality led into a bit of discussion about fears that women have in being hospitable.  One of the common fears is that there wouldn't be food on hand to quickly prepare a tasty meal or snack for an unexpected guest.  This soup recipe will go into my "emergency hospitality kit" because it can all be kept in the pantry and ready in 30 minutes.  And...who can refuse some homemade chicken noodle goodness?