White bean chili...

 I love this soup! And I am not a soup person. This is a keeper for sure. I got this recipe from my friend Emily while we lived in Las Vegas. One day we were taking about recipes and I said something along the lines of, "You know it will be a good recipe when it starts with: put olive oil in the pan... then add garlic." Her eyes got big and she said, "Ohhh... I have a recipe you need to try. You're going to love this!" And she was right! I do love it! We make this one a lot. I've taken this to family parties, church parties, and I always have people asking me for the recipe. This one has been a life saver to me lately because it's a low GI meal, no grains to battle with here. It is good though with some crusty bread... not going to lie. 

Ingredients:

1-2 chicken breasts shredded

1 medium onion chopped (or not…I hate onions so I omit this step)

1 2/3 tsp. garlic powder

1 Tbsp. olive oil

3 cans Great Northern Beans – drained and rinsed (or if using precooked I do 4 cups)

1 14.5 oz can chicken broth

1 small can diced green chilies

1 tsp. salt

1 tsp. dried oregano

½ tsp. black pepper

¼ tsp. cayenne pepper (I use half this amount)

1 tsp. ground cumin

-          Cook chicken in pan with onion, garlic powder, and olive oil. Then shred chicken, put it back in the pan.

-          Add drained and rinsed beans and the remainder of the ingredients. Bring to a boil if cooking on stove and boil for 5 minutes.

-          Reduce to simmer for 30 minutes while covered.

-          If cooking in a crock pot just put all ingredients in and cook for 4 hours

-          Just before serving add 1/2 cup (or a few scoops) sour cream or cream. Stir well and serve immediately.

-          Double recipe for 8-10 people.

** These are also good as left overs. Something I like to do is eat it the next day as lettuce wraps. Easy on the "juice" but spoon the bean mixture into lettuce leafs and enjoy!