As summertime approaches, here comes finding time to visit the family, weddings, and storing up as much vitamin D as possible to last the winter. All energizing, wouldn't-miss-it-for-the-world activities, but can feel like a lot on top of life's many responsibilities. Nourishing recipes that can prepare us for the week without taking up too much of our precious weekend are key. This white bean chicken chili fits the bill -You won't believe how delicious and satisfying it is for how quick and easy to prepare.
A close girlfriend of mine just gave birth to her second child, a beautiful baby girl, born 5 weeks premature. Despite a frightful labor, the (tiny) baby and mom are healthy and glowing. I am in awe of the grace with which my friend has rolled with the flow, despite losing 5 weeks of time to prepare her two year old boy who refuses to sit still, not to mention taking maternity leave 5 weeks earlier than expected. As you can imagine, I wanted to provide them with a nourishing meal to warm their bellies and soothe my friend's concern about how to fill the voracious appetite of her growing boy.
Back to this white bean chicken chili! My girlfriend reported that it was not only delicious, but kept everyone in the family happy and satisfied for at least 3 meals. Mission accomplished.
Prep time: 10 min
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 3 cups salsa verde- I use 2 jars of this one from Trader Joe's
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6-8 cups chicken stock
- 1 Tbsp. ground cumin
- 2 15 oz cans white beans, rinsed
- Salt & pepper to taste
- Fresh cilantro, lime wedge & avocado to garnish
- Combine all ingredients in the slow cooker. (You can also use a heavy bottom pot or dutch oven, but keep a closer eye as it cooks). Make sure the liquid covers the chicken by about 2 inches. If water level is too low, add more stock or water.
- Cover and cook on high for 3-4 hours, or on low for 6-8 hours. Cooking time is flexible. You know it is finished when the chicken falls apart when poked with a fork.
- When chicken passes the tenderness test, transfer it from the pot to a cutting board and shred into coarse pieces.
- Stir chicken back into soup along with salt & pepper if needed, and cilantro.
- Serve with avocado & fresh lime
This chili will freeze well or keep in the fridge for 5-6 days.
Pairs well with brown rice and side salad (try fresh arugula dressed with lime juice & olive oil).
Whether preparing yourself to stay nourished this week or looking to offer a satisfying, summery meal for a group, this recipe is fool-proof.
Love & Zest!