My mom made up this recipe earlier in the spring by combining about 3 or 4 recipes she found on Pinterest. It has quickly jumped to a family favorite. Since I didn’t have a recipe for white chicken chili already, I was happy to add something new to our soup rotation. It’s comforting, and the toppings are half the fun.
If we met in real life, I would totally write this one down on a recipe card for you.
Notes: I actually just use a whole box of chicken broth to make it go further. And I love Trader Joe’s salsa verde. This is also a great recipe to double if you’re cooking for a big group, and then everyone can add their own toppings.
Notes: There’s a fair bit of chopping on the front end. I try to get all the ingredients into the dutch oven (steps 1-4) during nap time, and then let it simmer until dinner. Then I pull the chicken out and shred it, and pull out the toppings. Last time I made this, I didn’t even saute the chicken breast. Instead, I put it in raw and let it simmer away until it was tender. You could also use a crock pot, if you didn’t have a dutch oven.
Perfect for fall, right? Enjoy!
P.S. More tried & true recipes here.