It’s Tuesday and that means the Recipe Edition!

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Happy New Year!

It’s hard to believe I started this recipe tradition a year ago. Sharing recipes has definitely kept me on the lookout for new favorites to pass on to you. It’s nice to have a reason to get out of a cooking rut and to also to archive my favorite recipes!

So thank you, dear readers.

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It’s hard for me to explain just how much I love winter food.

It’s warm, filling and comforting and nothing makes me feel better than knowing I’ve got some stew-y/casserole-y/chili-type thing made and ready to heat up for a quick lunch or dinner. Especially during the busy weeks just after a break.

Today’s recipe is from Small Changes Big Results: A 12-Week Action Plan to A Better Life by Ellie Krieger.

White Chili

Serves 6

Ingredients

2 TBS olive oil

1 pound boneless skinless chicken breast, cut into bite-sized chunks

1 large onion, diced

3 garlic cloves

2 4-oz cans of chopped mild green chilis, undrained

1/2 cup tomatillo salsa (salsa verde)

1 14 oz can of low-sodium chicken broth

1/4 tsp ground cumin

1/2 tsp dried oregano

2 16 oz cans of white beans – drained and rinsed {I used 1 white and 1 red kidney beans}

3 TBS lime juice {I’ve never remembered to add this juice}

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Optional toppings:

1/2 cup cilantro, chopped

1 cup plain yogurt

1/2 shredded cheddar

Directions

1. Heat 1 tablespoon of oil over medium-high flame. Add chicken and sauté until cooked through. Remove from pan and set aside.

2. Add the remaining oil and onion – sauté until onion is tender (about 3 minutes).

3. Add garlic and sauté for 1 more minute.

4. Add chilis, salsa, chicken broth, cumin, and oregano – bring to boil – reduce heat and simmer 20 minutes.

5. Add chicken and beans – cook 5 minutes more. Stir in lime juice.

Serve.

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What about you?

What are your go-to healthy foods?