When I think of chili I think of my youngest brother Brock. Brock is a very unique person. I’ve never, and don’t think I ever will, met anyone like him. He gets away with things that my older sister and I never would have when we were his age. I think that usually it’s because he does everything in a way that makes you laugh. He basically marches to the beat of his own drum.
I remember when he was a baby he would eat just about anything including really healthy foods. In fact, he would eat some, in my opinion too healthy, things that I probably wouldn’t have eaten and I am like the least picky person out there. As long as he could sit on a lap and share it with whoever was eating it he loved it. Funny kid.
Then he went through his picky stage and it seems like that lasted forever but I think he finally outgrew it. Now he is hitting the teenage boy eating-machine stage and it’s hilarious to watch. He’s not quite there yet but there is hope and he’s been trying way more things. Recently we’ve been calling him one-bite-boy. He keeps leaving one bite of whatever he eats to the annoyance of whoever is doing the dishes because we don’t have a garage disposal and everything has to be scraped into the trash. It sounds like no big deal but one bite can clog the sink. At least he’s eating it, I guess.
Anyway, he actually loves chili. It’s his favorite at the moment and he always asks me to make it for dinner. Well, I’ve never made white chili before until a few days ago but I thought he’d like it. I was worried he wasn’t even going to try it after he kept making referrences to how it looked like barf (you probably didn’t need to know that) but he finally did and loved it. I’ll never figure that boy out.
So, I made this chili with dried beans that I soaked overnight and then cooked in the broth. They absorb more flavor that way, plus they’re cheaper dried. I love how easy this soup comes together and it’s a one pot dish unless you are counting the bowl to soak the beans. Yay for less dishes.
This will probably end up being a regular thing now because everyone really liked it. I can’t believe we’ve been missing out on it for all this time.
- 1 pound dried white (Cannellini or Great Northern) beans
- 6 - 7 cups chicken stock
- 5 boneless, skinless chicken breasts, chopped
- 1 cup cherry tomatoes, sliced in half
- 5- 6 ears of corn on the cob, sliced off
- 1 large onion
- 6 cloves garlic, minced
- 2 jalapeno peppers
- 1 1/2 cups salsa verde
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon oregeno
- 1 teaspoon thyme
- 1/2 teaspoon white pepper
- salt and pepper to taste
- 6 oz cream cheese (3/4 of package)
- shredded cheese
- sour cream
- tortilla chips
- Rinse beans well in a strainer and pour into a large bowl of warm water to soak for at least 3 hours or overnight (I soaked mine overnight).
- Rinse beans again and pour into a large soup pot followed by broth. Bring to a boil then cover and reduce heat to medium for about an hour until beans start to get very soft.
- Add onions, garlic, tomatoes, corn, jalapenos, salsa verde, and seasonings and continue cooking until beans and veggies are fully cooked and tender.
- Reduce heat to low and stir in chicken and then cream cheese until fully incorporated.
- Season to taste with salt and pepper and serve warm, topped with desired toppings.