Weekends are the best time for an adventure. At least once a month Chad and I like to put the boys in the car and pick a weird family day destination.
Sometimes we go to flea markets on our weekend adventures. For some reason my boys really get a kick out of a flea market. I guess all kids probably like to wander through miles of junk with the occasional exotic pet woven into the mix. Other times Chad will put the boys into the rail buggy (one at a time, of course) and drive them up the road a piece. You don’t have to go far in that thing for it to feel like an adventure. We also head out to the drag strip on occasion. Probably our biggest adventure at the drag strip to date was driving the Altima down the track. Evan claimed that was “the greatest day of his whole life.”
One sunny Sunday we put the kids in the car and pointed it towards the mountains to embark on yet another adventure. Gold panning was our destination. Chad really likes to gold pan. I have decided that I really suck at it, but I like any excuse to drive to a higher (and cooler) elevation on a hot summer day, so I’m in.
Usually being trapped in the car with my boys for any length of time is enough to drive a person to drink. Alot. They are loud and obnoxious and they fight about stupid things like the arm rest or a toy helicopter that they both forgot existed 6 months ago. But every now and then they fall into this contemplative pattern of conversation that is the greatest thing you ever eavesdropped on in your life.
Evan tells Andrew(I should mention that he says this in a matter of factual speaking like as if he is saying that water is wet) : “Did you know that a squirrel can fall from a ten story building and survive for up to three hours?”
Andrew : looks at Evan like he is crazy
Me : I clap my hand over my mouth to stifle the laugh I know is coming because it will break the free-speaking trance going on in the backseat
Chad (while looking in the rearview mirror to gauge the response) : “How you know that?”
Evan (deadpan, plain as day, does not crack a smile, does not miss a beat) : “Science.”
Making White Chicken Chili is not science.
Cut boneless skinless chicken breast into bite sized pieces and put in a skillet with a little oil to brown. I am feeding two growing boys and a grown man, so I use a lot of chicken—probably about 2 ½ pounds. You can scale that according to your needs. Also if you want to cut a few calories you could poach the chicken and then shred it instead of browning it with oil. Poaching and shredding takes more time, though.
Set the browned chicken aside.
Brown onion in a deep nonstick skillet or dutch oven. I used about a tablespoon of olive oil.
When the onions are tender add garlic, chopped jalapeno peppers, and mild green chiles. I used canned jalapeno peppers and because they are a little salty (as are the canned chiles) I did not add any extra salt to this dish. If you use fresh jalapenos you may opt for a little additional salt. After I stirred in the chiles, peppers and garlic, I seasoned everything with cumin, oregano, and a little cayenne pepper (omit if you have no tolerance for hot food).
Pour in chicken broth and bring to a boil.
Drain and rinse 3 cans of white kidney (cannellini) beans.
Add the beans and the cooked chicken to the boiling broth and bring to a boil again. Then reduce the heat and simmer for about 30 minutes. Top with shredded cheese or sour cream or chopped green onions or all of the above.
White Bean Chicken Chili
Ingredients
1-2 tablespoons olive oil
1 1/2 – 2 1/2 pounds boneless skinless chicken breast, cut into bite sized pieces
1 tablespoon olive oil
1 medium onion, chopped
2 cans mild green chiles
jalapeno pepper (canned or fresh) to taste, finely chopped (I used approximately 2-3 tablespoons)
4 cloves of garlic, finely chopped
2 teaspoons cumin
1 teaspoon dried oregano
cayenne pepper to taste (I only used about 1/2 teaspoon)
3-4 cups chicken broth (depending on your preference for thickness)
3 cans white kidney (cannellini) beans
To Make
Heat 1-2 tablespoons olive oil in a large skillet. Brown the chicken breast (until cooked completely through) and set aside. In a deep nonstick skillet heat 1 tablespoon olive oil and add the onion. Cook until softened, and then add in green chiles, jalapeno peppers and garlic. Stir and then add the cumin, oregano, and cayenne pepper. Continue cooking for 3-4 minutes and then pour in the chicken broth. Bring to a boil and then add the white kidney beans and the cooked chicken. Return to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally. Serve with shredded monterey jack cheese, sour cream, and/or diced green onions.