White Chicken Chili (Thanks to our girl Shauna)

Let the recipe adventures of 2014 - 2015 begin! First things first, just look at that Dutch Oven. Isn't it the most beautiful orange? My mom bought this for me last Christmas, I think in a subliminal attempt to nudge me toward domestication. Well, people, it's worth it, because pretty things in the kitchen make me want to cook (note also the yellow teakettle in the background). I feel super culinary chic with this on my stove. 

Next, look what's inside! It's super easy and pretty much just involves opening a few cans, cutting up some chicken, and, the most important part of your job as the cook, snacking on chips and salsa for the duration of the wait for the chili to simmer. I got this meal from Shauna Niequist's book/cookbook Bread and Wine, the source of many other planned experiments in the kitchen. This recipe isn't too hearty - it's definitely the kind of thing you put in a bowl and slowly add shredded cheese, cilantro, and tortilla chips to as you discuss the happenings of your day. It's not too thick, such that Brian officially dubbed it not a chili, but a "hearty soup." Duly noted, husband. I strongly recommend these thin cantina chips I found because they really remind me of the best chips ever, of course the ones from Chili's (I am so midwest and uncool, but I love me some Chili's). Want to know how to make it? Here's how!

1 pound of chicken (I used cut up boneless skinless chicken breasts from CostCo) in the bottom of your dutch oven or large pot and cook over medium heat for about 8 minutes. Then add in a 16-ounce container of salsa (you can probably tell from the pictures that I used a red salsa - next time I'm going to switch it up with a green variety). Throw in 4 cans of white beans (I used one can of chickpeas, simply because they reminded me of all of my meals in Spain, and it turned out well) and finish with 4 cups of chicken broth. Bring the whole shebang to a boil, and simmer for 30 minutes (or more) after that. 

I loved that the day I planned to make this happened to be the first rainy, sleety day of fall where you really wanted something you could stir, sprinkle cheese on, and dip super thin tortilla chips into while it steamed up and cleared your sinuses. 

Meals like these make me excited for chilly days when I walk in after work to an apartment smelling of whatever has been simmering in the crock pot all day. Not to mention walking in after work to the hottie in the plaid sitting at my kitchen table.