Happy Mother’s Day 2013 Month! (Pretend that makes sense). To celebrate, I dragged my mom into the kitchen and demanded she share her top secret recipes. Okay, it didn’t really happen like that, but here’s what came out of it:
This simple and delectable (pre-Paleo AIP) chili is worth every moment of the short cooking prep and cooking time it takes. You can make it as spicy or not spicy as you like, and it stays delicious.
White Chicken Chili Recipe
1 Can diced green chiles
5-6 Chicken breasts
2 Cans white cannelli beans
1 Medium sized onion
Cumin to taste
- Place your chicken in a large pot of water. Bring the pot to boil until the chicken is cooked.
- Remove the boiled chicken and place to rest on a cutting board. Dice once it cools a little bit.
- Skim the fat off the top of the boiled water, but keep half the water in the pot and put it on medium heat.
- Chop and dice your onion, then place in the water with the diced chicken, cans of beans, and cumin. Simmer until it smells so good you can’t not eat it.
Accent with tortilla chips and sour cream and sink into the deliciousness!