Creamy White {Chicken} Chili

I mentioned a while ago that I was going to post some recipes for my freeze ahead meals. Since then, I’ve only gotten around to posting one recipe (of Lasagne, found here). I realize I’m rather behind in the “recipe” department. I like to have photographs to go with the recipes, and sometimes those are a little difficult to fit into the whole process! So…my apologies if you’ve been waiting.

Today I want to share with you one of my favourite soup recipes. You can either make it fresh and eat it right away, or you can make it and assemble it up until the “add milk” stage. I freeze it before adding milk in a ziplock bag. When I’m ready to use it, I thaw it slightly and put it in my crock pot. It simmers all day on low (and smells heavenly!). 1/2 hour before eating, I switch it to high, add the milk and flour, and stir in the cheese right at the end. Delicious!!

Here’s the recipe:

Ingredients needed (along with chicken):

About 6 boneless, skinless chicken breast halves, diced

1 cup chopped onions

1 cup thinly sliced celery

2 garlic cloves, minced

2 cans, (19 oz) white kidney beans

12 oz. corn, with liquid

2 cans (4 oz) diced green chilis

2 tsp. chicken bouillon powder

1 tsp. cumin

1/2 tsp. pepper

1 cup milk (I use 1 percent, but it calls for half n half ~ which would be super yummy!)

1 Tbsp. flour

1 cup shredded montery jack with jalapeno cheese (or whatever cheese you might have in your fridge!)

Sauté chicken, onion, celery, and garlic in cooking oil in large Dutch oven or frying pan until chicken is no longer pink and onion is soft. Add next 9 ingredients. Stir. Cover. Simmer for 40 minutes, stirring occasionally. {If you want to freeze this to use for later, cool the soup down at this point and package for the freezer.}

Stir milk into flour in small bowl until smooth. Stir into chili. Add cheese. Heat and stir until thickened and heated through.

Serve with fresh, hot bread or biscuits.