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Recipe: White Bean Chicken Chili

Tue, 2017-09-26 08:21 -- Jocelyn Green

In the next few weeks, I'll be ducking into my writing cave, hammering out a rough draft of the novel that will release in early 2019. That means I'm not going to want to spend much time in the kitchen every day, so I'm "nesting" by cooking up a storm and stuffing my freezer full of meals. One of my go-to meals is White Bean Chicken Chili. I usually cook it in the crockpot one day, save some to have for leftovers the next day, and then ladle the rest into a gallon-size freezer bag to add to my stash. It's easy and delicious! See for yourself:

1 Rotisserie chicken, pulled apart in pieces OR two or three chicken breasts, cooked and shredded

1 14 ½ oz. can chicken broth

1 48 oz. jar of white beans

1 16 oz. jar mild salsa

16 oz. Monterey Jack cheese

2 tsp. cumin.

Mix it all up in a crockpot. Cook 4-6 hours on low. Ta-da! It’s even better with a dollop of sour cream on top when you serve it.

*The bread you see in the picture above was baked in a bundt pan. It's called Sally Lunn bread, and comes from an eighteenth-century recipe in the City Tavern cookbook I brought home from my research trip to Philadelphia. If you enjoy cooking, or the eighteenth-century, or both, I highly recommend this beautiful cookbook! Several of the recipes also appear in the fictional Philadelphia tavern in my upcoming novel, A Refuge Assured.

 

About the Author: 

Jocelyn Green

Jocelyn Green is the award-winning author of more than a dozen books, including fiction and nonfiction. A former military wife herself, she offers encouragement and hope to military wives through her Faith Deployed books and The 5 Love Languages Military Edition, which she co-authored with best-selling author Dr. Gary Chapman. Her Heroines Behind the Lines Civil War novels, inspired by real heroines on America’s home front, are marked by their historical integrity and gritty inspiration. As a speaker, Jocelyn inspires faith and courage in her audiences. Jocelyn graduated from Taylor University in Upland, Indiana, with a B.A. in English, concentration in writing. She is an active member of the Christian Authors Network, the Advanced Writers and Speakers Association, American Christian Fiction Writers, and the Military Writers Society of America. She loves Mexican food, Broadway musicals, Toblerone chocolate bars, the color red, and reading on her patio. Jocelyn lives with her husband Rob and two children in Cedar Falls, Iowa. Visit her at www.jocelyngreen.com.

Comments

Submitted by Lori Benton on
Going to try this recipe this weekend (but I might not use mild salsa because... some like it hot). And I may just order that cook book too. Oh my!

Submitted by Jocelyn Green on
Yes, I'm such a wimp with spicy stuff! Go for it. :) The cookbook is so worth it, too. Lots of history in the introduction and sprinkled throughout, plus gorgeous photos.

Submitted by Mindy on
I just made this tonight, and my kids loved it! Thanks for sharing such a delicious and easy recipe.

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