You all already know, I hate Mondays. Actually, I hate mornings, and Mondays are the morning of the whole week. Throw in a sinus infection and a long weekend in Nashville, and this Monday was not looking good.
It’s finally getting chilly here in central Texas (it “snowed” last Thursday. I put snow in “” because I’m from Boston and once lived through 100 inches of snow in three weeks) and that means its really time for hearty soups and chili’s! This chili is great because it has so much flavor but is SO EASY to make. I kid you not when I tell you that everything in this soup is pre made, and can even come pre chopped if you are feeling extra lazy like I was last night.
This soup can be spicy, but I tone it down with some milk (I use unsweeted original almond milk, but any milk in your fridge would do) and you can mess with the jalepeno to make it spicier if you please. It’s all up to taste preference.
The Michael rating on this soup is HIGH. He asked if I could make it once a week in a big batch so he can take leftovers, and with it being so easy to make… I’m thinking I just might do that!
Green Chicken Chili
Servings: 6
Time: 30 minutes
Ingredients
-1 tbsp. olive oil
-3 cups chicken stock
-1 grocery store rotisserie chicken (the ones that are already cooked, in the deli section)
-1 jalepeno (chopped, remove seeds to tone down spice level)
-1/2 white onion
-1 small can salsa verde
-1 12oz can tomatoes with chilis
-2 tbsp. milk
-3 cloves garlic (minced)
-3 cans cannellini beans (white kidney beans)
-1 tbsp. cilantro paste (or fresh cilantro, chopped)
-Cotija and crema for topping
- Shred rotisserie chicken. Seriously, get in there with your hands, get all of the meat off the bone, and shred.
- In a large stock pot, add olive oil over medium heat. Sautee onions, garlic, jalepeno and cilantro until tender.
- Add in drained beans, tomatoes and chicken. Stir to incorporate everything.
- Add remaining liquids (stock, milk and salsa) and stir. Bring to a boil, then simmer with lid on the pot for 30 minutes to an hour, stirring occasionally.
- Serve warm with crema and cheese! We use cotija, but feel free to use shredded parm, goat, cheddar… whatever you would like!
Sunday Supper 