White Chicken Chili

I love soups and chilies in the winter. My Grandma, Mom, Aunt, and me all feel that cold weather calls for making a big pot of chili with ground beef, pinto beans, tomatoes, and onion topped with cheese and fritos.  While I know my Mom and I could probably live on nothing but chili for the whole winter, the men in our lives feel differently.  So we have to mix things up every now and again.

I began making his chili last winter based off of Shannon’s recipe at Nourishing Days.  I played around with the spices and ingredients to make it with ingredients we nearly always have on hand and an extra kick.  I like to cook up big batches of beans in the crock pot and then freeze them in 2 cup portions for future meals, but you can substitute a can of great northern beans, or try adding extra chicken stock and use dried beans.

We had this soup last night with some beer bread that my Mom made, tomato jam, and a salad tossed with the original Betty Crocker cookbook’s French Dressing.  (more to come about that later)

•1 cup cooked chicken meat (I used some shredded chicken from the freezer)
•2 cups cooked great northern beans
•1 large onion, chopped
•4 cloves garlic, minced
•1 4 oz. can chopped green chilies
•1 pint salsa verde
•1 quart chicken broth
•1 Tablespoon cumin
•1/2 teaspoon oregano
•Salt and Pepper
•A few dashed of habenero hot sauce, or sauce of your choice (optional)

•1 cup sour cream
•1 12 oz. package frozen loose leaf spinach

Mix the chicken, beans, onion, garlic, green chilies, salsa verde, broth, cumin, oregano, salt, pepper, and hot sauce together in a large crock pot.  Cook over low heat for 8 to ten hours.  Stir in the sour cream and spinach about half an hour before serving and heat through.

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