As I'm writing this, we are having the most glorious thunderstorm here in Logan! I can't even begin to describe the amount of happiness I am feeling at this very moment. We don't get many rainstorms up here in Utah, and seeing as I grew up in Louisiana where it rains throughout the entire year, I'm ecstatic when I see dark clouds looming and hear a clap of thunder. What a wonderful way to spend a Sunday evening!
I figured it was time to give you a little update on our lives and, of course, to include a recipe in it. We've been busy as always, and definitely this past week has been nothing different from the norm. A friend of mine from LA, who is a student at BYU-I in Rexburg, is staying with my mother for a couple of weeks. We've been entertaining Adrienne quite a bit and it's been fun to have her around. She's about 5 years younger than I am, so I never spent a lot of time with her while we were in Young Women's together. Now she's grown up, it's good to get to know her again.
We went to Cache Valley's Pioneer Day parade, which was fun. There were floats of gymnasts, dancers, local politicians, and Town "Queens". We went with our friends, the Hadleys, then went to a local Pioneer Day celebration in downtown Logan. We visited the Logan Zoo, which costs only $2 a person and basically consists mostly of birds...the highlight was the bobcat who wouldn't even turn around to look at us! Then we went back to the celebration where we played many rounds of BINGO and danced like nerds for prizes. Sadly, all we won was a couple $1 coupons for Pita Pit. Which I guess was pretty sweet!
This week we also visited the Logan Aquatic Center and played with our friends Ian and Jill and their 3 children for an afternoon in the pool. Again, so much fun! Adrienne was awesome at getting their little boy, Conrad, to sleep. She walked with him, and hummed to him and he was out like a light. I think Jill enjoyed the break!
Other than that, I've just been cooking, searching for jobs, and Adrienne and I had a girls' day with my friend Natalie. We hiked the Wind Caves up Logan Canyon. It was Adrienne's first high-altitude hiking experience! I remember when I first moved to Utah and how hard it was to breathe when hiking, after been so used to the lower elevation and higher humidity in Louisiana. But, we made it through and it was beautiful!
Oh, and by the way, I got a job to tie me over until internship! I'll be working at Picture Me Portrait Studios in Wal-Mart. I can't believe that I actually said Wal-Mart in a sentence about work, but I'm just grateful that the company only houses their studios within them and are not actually associated with the huge crazy superstore. It should be a fun job with lots of cute kids, crying and not, and the pay is not bad at all! I'm glad to be able to finally have something to fill my time with again. I can't stand not being busy during my days while Michael is at work. It helps me feel worthwhile and accomplished when I can contribute to the family and our well-being through occupation. :)
Well, let's get down to the recipe sharing. This is one of my favorites for any time of the year. I've had several variations of White Chicken Chili, but I think I've pretty much settled on my favorite, so it's time to feature the recipe on here! You'll love the flavors in this and as most of my recipes are, it's SO SIMPLE. That's the wonder of soups, you basically just throw it all in a pot and let the stove-top take care of the rest.
So, without further ado, I give you my version of White Chicken Chili. Try it soon; it's a keeper in your normal recipe rotation!
White Chicken Chili
(adapted from Our Best Bites)
1 tbs. olive oil
1 lb. boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans great northern beans
1 3.5 oz can green chilies
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
4-6 cups chicken broth, depending on desired consistency
Juice of 1 lime
1/4 cup chopped cilantro
2 tbs. chopped parsley
- In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes (just until they start to become translucent). While onions are cooking, drain beans and rinse with cold water and set aside.
- Add chicken to the pot and cook for 3-4 minutes, until there is no more visible pink on it. Season with garlic, salt, pepper, cumin, and oregano.
- Add green chilies and beans. Stir to combine, then add chicken broth.
- Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the lime juice, cilantro, and parsley and more salt and pepper to taste.
- Ladle into bowls and top with desired condiments (sour cream, chives, tortilla strips, avocado, or pepper-jack cheese).