It’s SOUPER SUNDAY {Chicken Chili}

The lovely warm-up we had last week is gone, it’s back in the 40’s boo. Hubs is out with the boys watching the race and I am slap worn out.  Lots and lots of cakes over the past few weeks. It is mid/late February and I made it over a month in my own pantry challenge!
I had leftover chicken and that is where the wheels started turning. What could I do with it? I dug through the almost empty (not really, but for me, it seems destitute!) I had diced tomatoes, chix broth, blk & white beans. YUM. I thought. You?
Thrown together Chicken Chili (if you can think of a better name, please share!)
1- 28oz can diced tomatoes
2 cups chicken broth
leftover chicken, shredded (maybe 2 cups)
1 can Cuban Black Beans (trader joe’s)
1 can cannellini  beans
1 cup frozen or canned corn (mexicorn would be great, I was out)
1 small can green chilis
cumin, chili powder, garlic, salt & pepper to taste
Toss it all in a pot and set on low. Allow the flavors to meld and yum. EASY Dinner!!

xoxo, Mama Bird

Menu Monday

This week is going to be a major whirl wind of drs appointments and work and meetings!! I am trying to do some seriously thoughtful planning as to make dinner go as smooth as possible!!
Monday: Italian Pot Roast
Tuesday: Chicken Enchiladas
Wednesday: White Chicken Chili
Thursday: Meeting oot friends in Clt for dinner?
Friday: Turkey Burgers
Saturday: Mommy’s Night Out!! Boys in Charge
Sunday: Fried Chicken
Check out Organizing Junkie for more menu planning ideas!

White Chicken Chili

I have been thinking all morning about what would be something good to cook to take to a friend who is having some surgery. I just made vegetable soup last week so I thought Chicken Chili would be yummy! Especially since it is cold outside and this is a very comforting meal. Plus I can make a huge pot and feed my family too!!
1lb large white beans, soaked overnight
6-8 cups chicken broth
2 cloves garlic, minced
2 onions, chopped, divided
1 Tb oil
2 4oz cans green chilies
2 tsp cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken breast
Top with Monterrey Jack Cheese
Combine beans, broth, garlic & half of onions in large soup pot, bring to boil & simmer for apx 3 hrs until beans are soft. Add more broth if needed. In skillet add oil & remaining onions and saute, add chilies, spices & mix well. Add to soup pot. Add chicken and simmer another hr or so. Serve with cheese, sour cream, salsa, black olives, scallions, tortilla chips, whatever you like!