So I live in Arizona.
Did you know it's like 110 degrees every day?
It's really hot.
Soup might seem like the opposite of what you'd want to eat in the Summer, but I love it.
I make a huge batch in the crock pot, and then don't have to use much heat the rest of the week to reheat it. I feel like the crock pot doesn't heat up the kitchen much. Because seriously. Who wants to spend a hot summer in a hot kitchen slaving away? Not me.
This white chicken chili is one of our favorite meals. It's cheap and easy. The husband asks for it all the time. I'm happy to oblige.
(so it's not the best picture, but it tastes amazing)
2 chicken breasts (I've used frozen and fresh and both work great)
1 can chicken broth
1 can corn (the white tastes best but I usually end up using the yellow becuase its cheaper)
4 cans white beans (I usually do it with half cannelli and have white northern...is that what they're called?)
1 can diced green chilis
3 chopped zucchinis
1 onion or about 3 Tbs dried onion flakes
1 overflowing tablespoon of taco seasoning
1 tsp granulated garlic
sour cream, cheese, and avocado (optional)
It makes about 3-4 meals for my husband and I
Ready for the directions?
Combine everything in the crock pot.
I usually put the chicken on the bottom and then pile everything on top. On high it takes about 3 hours or on low it takes about 6 hours. Every crock pot is different. And you can leave it in there longer because it pretty much won't burn if you have enough liquids. When the chicken is done, it's done. Have I mentioned how much I love crock pot cooking? So easy.
When it's done you just shred the chicken, return it to the crock pot and stir. I typically just put a small spoonful of sour cream and stir it in. I don't even use cheese. It's perfect and creamy and delicious and filling and satisfying. Have I told you yet that it tastes amazing? My mouth is watering.
Time to go dig into the leftovers....again.