I hate the cold weather. Like really, really hate the cold weather. In my opinion, the only thing that makes it tolerable is that stuffing your face with delicious carbo-loaded foods becomes somehow more acceptable when the temperature drops. This weekend, I #netflixandchili’d hardcore with the first season of American Horror Story (so behind the times, I know) and a version of white chicken chili recommended by another spice-loving friend. It’s part soup, part chili, all delicious. Try it. You will love it.
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 jalapeno peppers, finely chopped
- 2 serrano peppers, finely chopped
- 6 cloves garlic, minced
- 5 cups chicken broth (use these cubes, so much better and last longer, too!)
- 4 chicken thighs, cooked and shredded
- 1 15-ounce can white beans, rinsed and drained Northern
- 2 cups mild salsa verde
- Boil in Bag brown rice
- 1/4 teaspoon cayenne
- Salt and pepper, to taste
- Sour Cream, chopped cilantro, and jalapeno, for garnish
- Heat olive oil over medium-high heat. Add onions, peppers, and garlic. Cook approximately 5 minutes, until onion is translucent.
- Add the next four ingredients, through the salsa verde. Bring to a simmer.
- Add bag of brown rice. Continue to simmer for 10 minutes. Remove rice, cut open, and dump back in to the pot.
- Add cayenne and season with salt and pepper. Serve hot topped with sour cream, chopped cilantro, and extra jalapeno.
Recipe adapted from The Cookie Rookie.