Autumn. Perfect weather for carving pumpkins, watching football and eating chili. The Ranting Chef is excited to host the Diced! Chili Cook-off. We have a number of competitors that have submitted a chili recipe and post for consideration. For three out of five weeks I will post four entries each week. At the end of each week a poll will be opened to vote on your favorite from the week. The poll will be open from Friday to the following Wednesday. The top 3 vote getters in each week will be pitted against each other at the end to determine the winner. Check out today’s post from Jennifer at Simply Fabulous Supermom…
I married into a Hispanic family and was immediately given a 2lb jar of caldo de tomate and an avocado garden. I didn’t really get the garden, but I do have to find a way to incorporate those two items into all of my dishes or to quote my husband, “It doesn’t taste like my moms.” The funny thing is my 10 month old son will only eat avocado and re fried beans. So finding a way to make avocado work is even more important as it doesn’t store well once its cut. Therefore all of my dishes get a Mexican flare such as this white chicken chili recipe.
White Chicken Chili
Ingredients
3 cups chicken broth
2 chicken breasts shredded/cubed
1 can of garbanzo beans
1 cup salsa verde
½ Tsp cayenne pepper
½ Tsp caldo de tomate
Pepper to taste
Optional Ingredients
Avocado, sour cream, shredded cheese, tortilla chips as toppings
Directions
Boil chicken breasts in medium pot (15-20 minutes depending on the size)
Shred or cube the chicken breasts and add to a pot with chicken broth, garbanzo beans, salsa verde, cayenne pepper, caldo de tomate, and a little pepper. Bring to a boil then reduce heat and let simmer for 10-15 minutes. I top it off with some diced avocado, sour cream, shredded cheese, and sunflower flaxseed tortilla chips. J
Rantings of an Amateur Chef 
Reblogged this on Your Gateway to Health and commented:
Tis the season for a bowl of chili.I always enjoy a good bowl of chili and I especially enjoy the flavor of salsa verde, or green salsa. The incorporation of tomatillos in chili gives such a different twist in my opinion. I would add coriander and cumin to this recipe, along with cilantro as a topping with a serrano pepper on the side. Thank you to The Ranting Chef for putting together his chili cook off and to Jennifer for this White Chicken Chili recipe.
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