Happy Saturday and Yummy Goodness

Today was a great day.  I was lucky enough to get to spend some one-on-one time with my oldest.  My med-school-bound-brother came in town for a few hours.  And last, but certainly not least, my hubby made delicious Tam-Tam's Texas White Chili for me for dinner.

I don't have a picture of the chili, and I'm going to give you the recipe with the modifications WE use.  There are a few items on the original recipe that we can't always get at our local Publix; as such, we've improvised and come up with something equally as delicious and satisfying.

I Highly recommend serving this with corn bread or corn muffins.  It is amazing.

Tam-Tam's Texas White Chili
2 TBS Olive Oil
1 Med onion, finely chopped
3 cloves garlic, minced
2 cans roasted tomatoes (you can also use 2.5 cups fresh chopped tomatoes if you prefer... I really like the flavor of the roasted tomatoes though!)
2 cans Salsa Verde (this is in place of 6 fresh diced tomatillos which we can't always find
2.5 cups chicken stock
8 oz chopped green chilies
2 cups cooked chicken, chopped (we cheat here and use the rotisserie chicken from our grocery - Mojo from Publix just can't be beat!!)
1/2 tsp oregano
1/2 tsp cumin
4 heaping TBS fresh chopped cilantro
2 (19 oz) cans cannellini beans with liquid
1 TBS fresh lime juice

In a large pot, heat olive oil over medium-high heat.  Add onion and cook until onion softens.  Add garlic and cook 1 to 2 minutes longer.  Do not brown onion and garlic!Add tomatoes, salsa verde (or tomatillos).  Cook for about five to six minutes.  Add chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans, and lime juice.
Simmer for 20 to 30 minutes for flavors to combine.  Makes 8 to 10 generous servings.

As I mentioned, this is a modified recipe based on what we like in our house.  The chili has a little kick to it, and our kids won't eat it.  I absolutely love this dish though and we eat it at least twice a month since discovering the recipe.

Enjoy!!

Love, hugs, and blessings,
The Mama