Jonathan started his new, full-time, well-paying, one-year contract job with the Post Office today. (Praise the Lord!) This is such amazing news, y’all, and an answer to so many prayers.
Jonathan starting his new job means something else for me: I’m taking over dinner again. I had pretty much given over cooking to Jonathan since Jonah was born, because for most of the time I was working and he wasn’t. I like to cook, but it tends to be the first thing to fall by the wayside when life gets busy. But now I’ll be getting home earlier in the evening than the hubs, so I’ve offered to take this responsibility back over.
I like to think that I am a pretty good cook, though it’s in a very particular way: I am a good easy cook. Easy meaning that for the most part I use what is on hand, what saves time and money, what is simple to prepare, and what I already know will taste good. I’m an expert at finding substitutions for ingredients in a recipe that I discover I don’t have in the middle of cooking. Easy was already important for me in cooking, but now that Jonah’s in the picture it matters even more.
Anyway. Tonight I made an old favorite–White Chicken Chili in the crockpot. I’m somewhat of a chili fiend, and this is one of the types that I make regularly. I’ve been making this recipe for going on six years now. It comes from this old well-utilized classic, which was the first cookbook that I ever made anything from as a newlywed.
True to form, I made some adjustments based on what I had on hand, which I’ll note below.
Here is the recipe:
Crockpot White Chicken Chili
Makes 8 servings
- 3 15-oz cans Great Northern Beans (I used 2.)
- 8 oz. cooked and shredded chicken breast (pro tip: I’ve discovered that there is no reason to pre-cook chicken before putting it in the crockpot for a soup, so I don’t. Just put it in raw, and it cooks just fine. If anyone knows something I don’t about this, I’d love it if you would share.)
- 1 cup chopped onions (I didn’t have any onions.)
- 1 1/2 cups chopped yellow, green or red bell peppers (I used poblano peppers this time–they give a much better, smoky flavor.)
- 4 oz can green chilies or 2 jalapeño chili peppers, chopped (I used green chilies.)
- 2 garlic cloves, minced (jar of garlic for me)
- 2 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. dried oregano
- 31/2 cups chicken broth
Mix it all together in the crockpot, and cook on low for 8-10 hours. At the end of cooking time, shred the chicken. Serve with sour cream, tortilla chips and shredded cheddar cheese.
Jonathan and I added hot sauce to ours to make it spicier because that’s how we roll.
The poblano peppers and green chilies make this a bit spicy, and I was a little concerned that Jonah wouldn’t eat it, but he actually liked it!
So there you have it. Prep for this probably takes 15 minutes if you don’t pre-cook the chicken, and the crockpot does the rest (which is why it’s pretty much a working mom’s best friend). Doesn’t get much easier than that!
What did you make for dinner tonight?