Cooking thru Bread and Wine - white chicken chili

This is yummy. I cooked this very filling chili for us at home. It is best served in your favorite mugs, with a big bowl of your favorite chips. Ours are the tostitos blue corn chips. It is a bad day when the store runs out.

Settle into your couch with you favorite beer in hand and you are sure to be a happy camper.

Enjoy!

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White Chicken Chili 

Shauna Niequist, Bread and Wine

1-1.5 pounds chicken: breasts, tenders, or boneless skinless thighs, cut into bite-sized pieces. Cook in a large stock pot or Dutch oven over medium heat.
Add one container of salsa, preferably fresh. Or green salsa, as we discussed above.

Cook until chicken is almost cooked through, about five minutes.

Drain all 4 cans of beans. Add 2 cans as they are, and mash 2 cans with a fork or the back of a wooden spoon, then add them.

Add four cups of broth.
Bring to a rolling boil, then reduce heat to a simmer, stirring occasionally.
Simmer for at least 30 minutes, but, really, the longer the better.

Serve with cilantro, wedges of lime, sliced avocado, shredded cheese, chips, sour cream, and salsa.  I will warn you, however, that sometimes what began as a thoroughly virtuous soup becomes a very large meal consisting mainly of cheese and chips with a very occasional bite of soup. Or at least that’s what I’ve heard.

Serves 6.