Happy November friends!
I don’t know about you, but October flew by for me and I am ready to slow things down and embrace November and the holiday season ahead.
One thing I like to do is meal prep on Sundays.
If we have a busy week ahead in our family, I love knowing that I have meals planned ahead of time.
I don’t always get to do this, but when I do, I feel so much better.
I recently made a double batch of this white chicken chili and froze a bunch in these amazing containers which I swear by.
INSTRUCTIONS with printable recipe below-
Heat 1 T olive oil in a large pot over medium high heat. Add 1 chopped onion and sauté 5 minutes. Add 2 t chopped garlic and sauté another 30 seconds.
Add 32 ounces chicken broth, 1.5 t cumin, 1/2 t paprika, 1/2 t chili powder, 1/4 t cayenne, and salt and pepper to taste. Bring to a boil then reduce heat and simmer for 15 minutes.
Drain and rinse 2 cans white beans and 1 can corn.
Add a block of cream cheese to your soup, along with the beans and corn. Simmer for 5 min longer.
Stir in cooked chicken, approx 1 pound (you can use a rotisserie chicken) and the juice from one lime.
Top with cilantro, sour cream, avocado slices, tortilla chips, and or shredded Monterey Jack cheese.
This is delicious served with corn bread, tortillas, and a glass of red wine!
If you love soup and chili this time of year as much as we do, please see these other options which I think you will love!
OVERNIGHT CROCKPOT FRENCH ONION SOUP
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