Soup, what a weird thing to always be yappin' about, right? But alas, here I go again. Now that it's cold outside, I make it at least twice a week for dinner so you could say that I'm beginning to perfect my Fall list of Favorite Soup Recipes. This particular white chili above has taken the lead as far as white chilis go. It's hearty and packed with flavor, and like most other soup recipes, you can sort of just eyeball the ingredients and throw in whatever extra you have on hand.
Directions: In a slow cooker, cook chicken with bouillon cubes and water to cover (approx. 3 to 4 cups) for about 4-5 hours on low. When finished cooking, remove the chicken, shred, and set aside, along with the saved broth. In a large pot, sauté chopped onions and peppers in the oil. Add the cumin, chili powder, garlic, cilantro, beans, green chilies, chicken, and saved broth and cook for at least 10 minutes. Add salt and pepper to taste, garnish with toppings, and voilà! Dinner is served. Less than 5 dishes dirtied and prepared in under 20 minutes, my kind of meal. (*serves 4)