The day is quickly approaching when we will get to meet our new addition! We are both very excited for this. Could be any day but most likely won’t be for another 2 weeks or so. Luckily the days seem to be going by pretty fast and I’ve been keeping myself busy. This being said I’ve started to make meals in large batches where half can be frozen for those nights when we have no energy to cook. Here I made a white chili. I’ve never ventured down this road before and it’s an easy yet delicious meal to make. I did use chicken base for the broth but you could easily substitute veggie base for a vegetarian version. You could also add some shredded chicken, which I think Josh would have really liked, but unfortunately for him this idea did not appeal to me. I used 1 lb of dry northern beans, soaking them overnight and cooking them in the pressure cooker, before adding them to the crock pot. Since I wanted a lot of beans in the soup this proved to be a good idea as I’m not sure the beans would have cooked fully otherwise.
- 1 lb nothern beans, soaked over night and cooked in a pressure cooker
- onion, chopped
- garlic, minced
- 2 14 oz cans diced green chilis
- 29 oz can hominy
- 4-5 tablespoons Better Than Bouillon chicken base
- 2 tsp cumin
- 2 1/2 tsp oregano
- 1/4 tsp ground cloves
- water to fill crock pot
- 1 cup frozen white corn
- tortilla crisps
- In a crock pot add the cooked northern beans, onion, garlic, green chilis, hominy, chicken base, cumin, oregano, cloves and s&p. Mix well and fill crockpot with water. Cook on low 7 hours or so.
- 30 minutes before serving add the frozen corn.
- Serve with fresh chopped avocado, tortilla crisps, and grated cheese.
- tortillas, chopped into thin strips
- olive oil
- Toss tortilla strips with olive oil and salt.
- Bake in a 350° oven checking every 10 minutes until crisp. I used sprouted tortillas (not wheat free) which only took 15 minutes, if you use corn tortillas they will take closer to 30 minutes (from my experience anyway).