Fall is by far my favorite time of year! My perfect day would be waking up to a cool morning then progressing into an afternoon where jeans and a long sleeve shirt is comfortable attire. Those are the days I long for during the dog days of summer. We aren't quite there yet, but we are getting close!
One of my all time favorite fall recipes is White Chicken Chili! Oh my, it's so good! I swear I could eat this dish every day. I started using Southern Living's "White Lightening Chicken Chili" recipe about two years ago and have never looked back! We serve this with fresh from the oven cornbread and a dab of sour cream. It just doesn't get much better than this!
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| I love that this recipe is so easy and quick to throw together! |
I generally buy two rotisserie chickens and use the meat I can pull from both. It saves me a little bit of time and hassel!
1 large sweet onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups shredded cooked chicken
• 2 (14 1/2-oz.) cans chicken broth
• 2 (4.5-oz.) cans chopped green chiles
• 1 (1.25-oz.) package white chicken chili seasoning mix
• 3 (16-oz.) cans navy beans
Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.
I hope you enjoy it as much as we do! Happy Fall, Y'all!
