Want an excuse to stay in? Try this recipe from agonyofdewheat.com for a meal that’s Sunday night supper good on a Tuesday night timeline.
My quick and easy version of White Bean Chili takes minutes to prepare and can be made ahead in the slow cooker for an even easier meal.
Ingredients
5 cups chicken broth
1 rotisserie chicken – chicken removed and shredded
2 (15-oz) cans Great Northern beans, drained
1 cup salsa verde
2 tsp. ground cumin
1 cup frozen corn
1 tsp. salt
1 tsp. corn starch dissolved into ¼ cup of water
Garnish: diced avocado, chopped fresh cilantro, shredded cheese, sour cream, crumbled tortilla chips
Instructions
Add all of the ingredients (except for the cornstarch slurry) to a large pot and bring to a boil. Lower heat and simmer for 5-10 minutes.
Stir in the slurry and simmer 5 minutes more, then serve with avocado, cheese, sour cream and tortilla chips. Feel free to add tomatoes, jalapeños or olives – whatever you like – to make it yours. I’m not watching.
This recipe is adapted from Gimme Some Oven.
