Whoah whoah, it got cold!
Chances are, I was either a mermaid in a past life or should probably just move to the rainforest, but I am pretty miserable in temperatures below 50. Like, that is the lowest temperature I ever want to be in.
Once it gets cold here Charlotte, my idle threats of wearing a face mask and endless soup cravings begin. Also the urge to curl into a ball on the couch and never leave until May begins, but I won’t go there today. Seasonal Affective Disorder- it is a thing.
In case you suffer from this same affliction, OR, if you are more normal than me and would simply love to make an OUTSTANDING chili recipe, then keep on reading….
Palmer White Chicken Chili
Package boneless chicken breasts
4 cans Northern White Beans
1 Box Chicken Broth
1 Can Chicken Broth (with garlic)
1 Can Original Rotel
1 large yellow onion
2 cups Monterrey Jack (shredded)
1 cup Mexican Blend (shredded)
2 Tbsp. Cumin
1 Tbsp. Oregano
1 Tbsp minced garlic
1 Pack Old El Paso Low Sodium Taco Seasoning
Salt & Pepper to taste
First, lightly dust chicken with taco seasoning on both sides. Cook in 1-2 Tbsp. of olive oil until done and let cool. After cooled, shred your chicken.
In the same pot you cooked the chicken, sauté chopped onion until translucent.
In a crock pot, combine chicken, beans, broth, garlic, cumin, oregano, and s&p.
Let it cook for about 3 hours to allow the flavor to meld. Add cheese and stir!
It is literally that easy. This recipe is gluten free and full of lean protein from the beans and chicken breast. The cheese fully melts and adds a velvety richness to the dish. The Rotel adds just a hint of kick. Filling and healthy-two of my requirements for cooking at home. And more importantly…it’s incredible.
What are your favorite cold weather foods?