Creamy White Chicken Chili
I have never been big on meal prepping. I have wanted to be that person, sure, but the reality is that I get tired of leftovers too quickly for prep to do any good because I have no interest in heating up chicken-and-rice-whatever for the third day in a row. (Or even the second, if I’m being honest.) The exception to this is soup. And while making a big pot of soup (or stew or chili) on a Sunday doesn’t really count as meal-prepping, it’s as close as I’m gonna get, so we’ll go with it. This Creamy White Chicken Chili is one that I’m more than happy to eat throughout the week. It’s filling and sensible food, but it has a creamy, rich broth full of zesty green chili flavor, and it lends itself to being topped in enough ways to keep it from every feeling boring. (Even after you’ve reheated it for the third time.)
As many great things do, this starts with garlic and onion. Well, garlic and onion cooked down in olive oil, to be more precise. Some chili powder, cumin, paprika, and oregano join the party too.
