![]() But, I grew up eating a lot of canned corn, so that definitely works if you prefer. Sweet Corn ( Fresh or Frozen): I prefer to use frozen sweet corn these days since it's convenient to keep on hand.Cooked Chicken ( Shredded or Chopped): I typically use rotisserie chicken to save time and like to use a mix of white & dark meat.If you can't find zucchini, substitute yellow squash or sliced okra (fresh or frozen). Zucchini: This helps bulk up the soup in a healthy way (more veggies is a good thing).But, I always keep cartons of store-bought chicken broth in my pantry as a backup when I'm making meals last-minute. Chicken Broth: I prefer to use homemade chicken broth that I keep in the freezer since it adds WAY more chicken flavor + a bit of fat to the soup.Canned White Beans: I prefer Great Northern beans since that's what I grew up eating, but other white beans like navy, cannellini, or even pinto work, too.In August & September during the Hatch chile season, you can buy your own fresh green chiles to roast, peel & chop up for a variety of recipes (the smell of them roasting is heavenly). You can find inexpensive (4 oz) cans of these green chiles in almost every grocery store. Canned Diced Green Chiles: This is one of the key ingredients for white chicken chili. ![]()
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