White Chicken Chili

Was it just me or was it super hard to get out of bed this morning?  After 4 days of sleeping in, I did not want to get out of my cozy warm bed this morning!  The colder the weather gets, the more reason I have to stay in the warmth!

I did have some motivation to get out of bed this morning though.  Today is Mike's birthday!  I wanted to surprise him by bringing him and his co-workers doughnuts from his favorite bakery.  He started work at 5 this morning, so I left the house around 6:30 to pick up the doughnuts.  He was quite surprised when I showed up at his work with a box of doughnuts!

Anyway, we had our first snowfall of the season on Friday.  The snow actually stuck and really made it feel like the Holiday season has started.  We continued to get flurries on Saturday and though the accumulation was minimal, it was a beautiful sight.  Of course, with the cold weather comes the desire for cold weather food.  Foods like chili, stew, and other soups sure hit the spot when it's so cold!

I adapted this recipe to be made in the Crock-pot so the hands-on time was minimal.  Mike shredded the chicken when he got home from work, and when I got home, supper was ready to eat.  We both loved this soup and Mike added a couple dashes of hot sauce to really give it a kick!  You could even substitute leftover Thanksgiving turkey and cook this on the stovetop to make a fast dinner.

White Chicken Chili

Serves 8

Ingredients:
2 chicken breasts
2 (15 ounce) cans white northern beans, drained and rinsed
32 ounces chicken broth
1 cup water
1 (4 ounce) can diced green chiles (don't drain)
1/2 onion, diced
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon chili powder

1.  Place all ingredients in your Crock-pot. 

2.  Cook on low for 8 hours.

3.  Shred chicken before serving.

Serve hot.  Top with shredded cheese or crushed tortilla chips.

Slightly adapted from:  Alli 'N Sons