Creamy White Chicken Chili

I know that white chicken chili is nothing new, and has probably been blogged and pinned and cooked and eaten a hundred kazillion times. I read a ton of food blogs and spend hours pouring over food photos, recipes, and magazines, so I forget that a lot of my readers (hi, mom!) are just looking for simple, everyday recipes. Recipes that might not be the most unique thing they've ever seen, but come together quickly on a weeknight to warm their kitchens and fill their bellies. This one is for you guys. 

I've certainly had white chicken before, but I honestly couldn't remember when or where, or whether or not I liked it. So I decided to whip up my Grandma Carol's recipe, with a few changes. And guess what? It's really effing awesome. I felt like "why haven't I been making this every weekend!?" Seriously, it's so good! And it's so, so, so easy. Especially if you convince your boyfriend that he's really good at chopping onions and should do it every time. 

...I've also convinced him that he's really good at unloading the dishwasher and taking out the trash. 

Creamy White Chicken Chili

Extra Virgin Olive Oil

2 chicken breasts, cubed

1/2 large onion, diced

2 cloves garlic, minced

3 cans white beans, drained and rinsed (any variety: Great Northern, Cannellini, small white beans, etc)

3 cups chicken broth

2 4-ounce cans chopped green chiles

1.5 teaspoons cumin

1 teaspoon oregano

1/4 teaspoon cayenne pepper

Salt & black pepper

1 cup sour cream*

Optional toppings: 

Grated cheese

Tortilla chips

lime

avocado 

In a large pot, heat a swirl of olive oil over medium heat. Add onion, and cook until just translucent. Add garlic and chicken and cook through. Add remaining ingredients except sour cream. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat, and stir in sour cream. 

*Evan hates sour cream (I know, he's crazy), so I left it out and just added a dollop to my own bowl. It was delish both ways, but for a good creamy chili, add to the whole pot. 

Tuna & White Bean Salad with Tomatoes & Kalamata Olives

It's that time of year when I just can't seem to find a second to catch my breath. Birthdays, happy hours, work events, and softball games. Sunny sun time, graduations, trips, visitors, outdoor runs. I love being busy and doing so many fun things with so many great people, but sometimes a girl just needs to sit at home and eat a salad. Know what I mean?

Last week I ate out, bar food and restaurant food, every single night. By Friday I was pretty much dying for some fresh vegetables, and something homemade. There's just something about putting simple, fresh ingredients together in your own kitchen, and sitting on your own couch, in front of new streaming episodes of your favorite guilty pleasure (um, Pretty Little Liars… don't judge) that just feels so right. 

This salad is awesome for those times when you desperately need to make something at home, but also have very little time to actually make something. A handful of cherry tomatoes and kalamata olives, peppery fresh arugula, salty capers, white beans, and good quality tuna. There's very little chopping involved. You don't even have to halve the toms and olives if you're really pressed for time. Some quick can opening and tossing, and you can be you again. It's that simple.

Tuna & White Bean Salad

1 can white beans, drained and rinsed

1 can good quality tuna (bonus points for smoked!), drained

1 cup cherry tomatoes, halved

1/2 cup kalamata olives, pitted and halved

1 tablespoon capers

2-3 big handfuls arugula

Juice from 1 lemon

Drizzle of extra virgin olive oil

Salt & pepper to taste

Combine beans, tuna, tomatoes, olives, and capers in a large bowl. Add lemon juice, just a drizzle of olive oil, s&p to taste. Toss together, gently breaking up the tuna. Toss in the arugula, or serve on a bed of arugula.