The other night I needed to make dinner, and it needed to be ready quickly. It had been a nutso kind of day (as happens with a toddler), and I hadn’t gotten myself in gear with something in the crock pot. So I opened the cabinet doors, saw some beans, and decided dinner would be White Chicken Chili and cornbread (thank you, Jiffy).
Usually I dump everything together in the crock pot, but with less than 2 hours until dinner, that wasn’t happening.
Here’s the recipe for anyone interested: (side note, I don’t always measure, so do this “to taste”)
1 can each:
Garbanzo beans (also called chick peas)
Great northern beans
1 large can of chicken, pieces separated (I prefer fresh, diced chicken breasts, but time was of the essence, and none were thawed.)
3C Chicken broth (or enough to lightly cover the mixture) – You may add water instead of more broth, if needed.
1-2 Tbsp minced garlic (I used the kind in the glass jar)
1Tbsp dried minced onion
1-2 teas. cumin
a few shakes of paprika
Rinse the beans. Put everything in a large pot. Cover and cook on Low until heated through. If using raw chicken, cook on Medium until the chicken is cooked through. Stir every-so-often.
Serve in bowls and top with shredded cheddar cheese and a dollop of sour cream.