So this chili...I love traditional chili, and I love tortillas soup. This is sort of combining the both of those together. You might see it as white chicken chili on a menu (because its using white beans instead of red) or you might see it as chili verde because of the green broth base. Either way, it's delicious!!! And completely nutritious too! I added some shredded carrots and lots of baby spinach to boost the veggie factor. The kids won't even notice the vegetables in there because its so good. Its truly a one pot, fix-it-and-forget-it meal that the whole family will love!
By the way, if you are worried that your kids won't like it, sell it as something familiar - something they like. For example, I tell my kids that it's chicken taco soup because they LOVE tacos and it has all of those familiar flavors. Call it whatever you have to to get them to try it and never look back. It doesn't hurt that they get to decorate their own soup with crushed tortilla chips, shredded cheddar, and avocado (if they like that stuff too). The cheese and chips are a big hit with my kids!
So let me know if you give this a try! I would love your feedback. Enjoy!
my version was based on http://www.domesticate-me.com/white-bean-chicken-chili/
2 boneless, skinless chicken breasts (I used 3, but kept one of them out after shredding it all up...I wanted extra shredded chicken for chicken salad)
2 -15 oz cans cannellini beans, drained and rinsed
2 large carrots, shredded
1 large yellow onion, diced
4 cloves garlic, minced
1 - 4 oz can diced green chilies
1 ½ tsp cumin
1 tsp dried oregano
1 T chili powder
½ tsp salt
½-1 tsp red chili flakes (depending on your heat preference)
***please note: if you like it spicy, you can add 1 jalapeno, seeded and finely diced - I didn't not use one because I have young children and I wanted them to eat the soup too
3 cups low-sodium chicken stock
4 heaping cups of baby spinach
crushed tortilla chips, diced avocado, shredded cheddar, and cilantro for topping
Place everything in the crockpot except for the spinach (no spinach yet!!!) and cook on low for 6 hours (you can cook it for up to 8 hours if you won't be home). It's so easy, even a toddler can do it!
Cook on high for an additional 30 minutes or until the spinach is wilted. You can taste for seasoning and add more salt and pepper if necessary.
Serve immediately topped with your favorites! Enjoy!