Living in San Diego, we have a very interesting view of what “cold weather” is, but last week parts of northeast San Diego actually saw SNOW, which is practically unheard of in San Diego!
On New Years Eve I flew back to San Diego after spending the holidays in Oklahoma with my family. I planned on returning home from the 19 degree temperatures of Oklahoma to 75 and sunny in San Diego… that was not quite the case.
It was definitely “San Diego cold” meaning below 50 degrees at night, which meant it was time for me to whip up something warm to eat!
I’ve had the idea for this White Chicken Chili lingering around on my “recipes to make list” for sometime now, and with this frigid San Diego weather (haha!) I knew that this was the perfect time to make it!
I whipped up this soup in a matter of minutes, then let it slow cook in my Wonderbag for about 4 hours.
If you’re not on the Wonderbag bandwagon yet, now’s the time to hop on!
It’s a portable slow cooking device that needs no gas or electricity to continue slow cooking food that has been brought to a boil on the stove. This makes it an easy, money-saving, portable, awesome new way to slow cook your food!
- 1 tbsp olive oil
- 1 cup white onion (diced)
- 4 cloves garlic (minced)
- 1 jalapeno (de-seeded & minced)
- 2 lbs ground chicken breast
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 can (15 oz) cannelloni beans (drained & rinsed)
- 1 can (15 oz) great northern beans (drained & rinsed)
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- ½ cup lime juice
- 1 lime (sliced into wedges)
- ½ cup sour cream
- 1 avocado (diced)
- 1 jalapeño (sliced)
- ¼ cup cilantro
Add the olive oil to a large pot or dutch oven over medium heat. When hot, add the onion, garlic and jalapeno, saute 4-5 minutes, then add the chicken breast, cumin, oregano, chili powder, pepper & salt.
Cook the chicken through, then add both cans of beans and the green chilies. Pour the chicken broth into the pot and add the lime juice. Mix everything together and bring to a boil.
Cover, remove from the heat and place in the Wonderbag.
Pull tightly closed and slow cook 4-6 hours in the bag.
Remove the pot from the bag and serve the chili with whatever toppings you’d like!
I’m a fan of adding creaminess and a little spice, so I went with fresh sliced jalapeños, avocado and sour cream!
It’s light and healthy, yet still warm and cozy, the perfect combination for starting the new year off right AND staying warm during the chilly winter months!
Today’s post was sponsored by Wonderbag. Thanks for supporting all of the awesome WhitneyBond.com partners like Wonderbag!
♦ Gluten Free Option: This recipe is gluten-free. Always make sure the chicken broth used is gluten-free.