simple white chicken chili

Happy Sunday, all.  Today is a day of rest that we've been trying to be serious about around here.  Sabbath- a command to really stop and rest.  

Writing and blogging is actually therapeutic for me, and so here you have it.  

What do you know but I cooked another recipe out of Bread and Wine.  Are you convinced you should get this book yet?  I haven't even read the whole thing and yet I've already made several dishes.  This recipe I knew would be the perfect easy pantry meal around here.  We usually have frozen chicken in the freezer, stock, beans, and a huge jar of our canned salsa.  

I adapted this recipe some with what I had on hand- basically using more salsa- 32 ounces, and less broth.  I doubled it of course and froze half of it, cooking down half the batch less than what I cooked the batch we ate for.  The white beans really thicken it up a lot so the longer you cook it the thicker it'll get.

Recipe thanks to and adapted from Bread and Wine

Ingredient's You'll Need:
  • 1-1 1/2 pounds chicken breast cut into bite size pieces
  • 1 32-ounce jar salsa - your favorite
  • 4 cans white beans- with their juices
  • 3 cups chicken or vegetable broth
1.  In a dutch oven heat some olive oil then toss in the chicken pieces.  Season it all with salt and pepper and cook until browned but not completely cooked through, about 5 minutes.  Add the salsa, beans and broth.

2.  Bring to a boil then reduce to a simmer and stir occasionally for at least 30 minutes but preferably closer to 45 as it thickens the longer you cook it.

Serve with cheese and hot sauce and enjoy!


  1. Laura, you had me at simple...only thing that's not so simple to find here are canned beans. Oh, how I miss Trader Joe's sometimes...

    1. You could use dried beans- soak overnight- then add cooking time til it's thickened?!