I am a soup fiend. I could probably eat good soup every day. This white chili recipe is one that I adapted from a recipe my friend Heidi gave me. It’s perfect comfort food, comes together super fast and freezes like a gem.
White Chili Recipe
3 small corn tortillas
1 tsp vegetable oil, divided
1 Anaheim chile pepper
1/3 cup chopped onion
1-2 chicken breasts chopped (I have used precooked chicken)
1 tsp ground cumin
1 garlic minced
4 cups chicken broth
2 (15 oz.) cans pinto beans, drained and rinsed
1 1/4 cups salsa verde or 1 (10 oz.) can green chile enchilada sauce
crushed tortilla chips (optional topping)
sour cream (optional topping)
grated cheese (optional topping)
In large pot saute garlic, seeded and chopped chile pepper, onion and chopped chicken. Add cumin, beans and broth. Chop tortillas into small pieces and add. Add salsa. Bring to a boil and then simmer until heated through and tortilla has broken down. Top with cilantro, crushed tortilla chips, sour cream and grated cheese if desired. Serve with my favorite 3 ingredient cornbread and you’ve got a delicious filling meal. So easy and it freezes really well.