So, I have to share with you what we did on our cold rainy days . . . we had about three of them in a row, I had to FORCE myself not to turn on the heater! (Almost feels like a dream now!) I just kept adding clothes, then blankets! And we made it cozy with this delicious tummy-warming lunch:
Maybe today it’s 115º where you live, in that case, this would probably NOT be the right thing (try my icy GAZPACHO!), but this Mexican White Bean and Chicken Stew is SO good, I had to give you the recipe. Joe and I tasted something like this on our travels, I wrote down what we thought was in it, but never tried to make it until now … oh what we’ve been missing! If you can’t make it now, save it for later! Because look!⬇️
It’s actually even better than it looks! Great if you have leftover chicken, but worth it to quickly sauté enough to make this! Gluten free, chock full of vitamins, and relatively low calorie! Easy to make! Pop, pop, pop, it’s done! Serves 6 . .
- 1 Tbsp olive oil
- 2 minced garlic cloves
1 c. chopped yellow onion- 2 c. chicken stock
- 2 c. jarred salsa verde (we used Stonewall Kitchen)
- 2 c. cooked, shredded chicken (we always use thighs!)
- 2 15-oz. cans of white beans, drained and rinsed well
- ½ tsp. ground cumin
- salt and pepper to taste
1 c. chopped yellow onionIn a large saucepan, sauté garlic and chopped onion in 1 Tbsp olive oil until onion is soft. Stir in rest of the ingredients, heat through and serve with all, or your choice, of toppings: chopped avocados, squeeze of lime juice, minced cilantro, sour cream, minced green onion, grated cheddar cheese, and/or taco chips.🥑
