I dream of mornings where I’m up first. Well-rested and up first, I should say. I can feed the dog, put peanut butter in her favorite bone per our morning ritual, and relax with a cup of coffee before starting the day. These mornings are far and few between and when they happen, they’re glorious.
This morning was one of those mornings and my caramel crème latte was thoroughly enjoyed. Even with the snow flying and the temperatures plummeting, I know it would be a good day.
Last night during bath time, Mr. Prevention was reading his Consumer Reports (daddy dreams of nights where he can sit in the jetted tub with an adult beverage and his Consumer Reports/Maxim). He shared that Kitchen Aid is coming out with a mini stand mixer to which I immediately said, “how unnecessary”.
“Are people really only going to make only a dozen cookies?” we continued.
But, maybe I’m wrong. I own a jumbo food processor (which rarely gets used) and a mini food prep/food chopper that gets used ALL the time. This recipe is a perfect example. Without taking up my entire dishwasher to get clean, I can chop, mince, or puree any number of ingredients in seconds.
I’m trying to be quicker with dinner meals these days, remember? Me and everyone on earth, I know!
Seriously, though…this recipe was ready with little to no effort. You could even use rotisserie meat (fresh or pulled from the freezer – I love having it on hand) for an even quicker meal. Mr. Prevention and I loved the spice and the beans add that hearty, good-for-you touch. Use your favorite salsa (and heat level to your liking) and you’re in business. A brief ingredient list with lots of flavor – enjoy!
- 4 cups chicken broth
- 4 cups water
- 2 lbs boneless, skinless chicken breasts
- 5 jalapeños, ribs and seeds removed
- ½ large red onion
- 4 (14 oz) cans reduced sodium white beans (cannellini or great northern), undrained
- 32 oz salsa verde
- 2 limes
- In a large pot over medium-high heat, bring the chicken broth and water to a boil. Reduce heat to medium and add the raw chicken breasts; cover and cook for 15-20 minutes or until no longer pink in the center; remove the cooked chicken from the pot and set aside.
- In the bowl of a food processor, pulse the jalapeno and onion until minced; add to the pot, along with the cans of beans and salsa. Stir and simmer for 30 minutes over medium heat.
- Meanwhile, shred using 2 forks or dice the chicken breasts.
- With 5 minutes of simmer time remaining, squeeze the juice of 2 limes into the pot and add the shredded/diced chicken.
- Serve hot with fresh cilantro, sour cream, shredded cheese, and lime wedges, if desired.
Weekly Menu: January 10th – 14th
- Sunday: Prawn Masala and naan
- Monday: Turkey Taco Skillet
- Tuesday: leftovers
- Wednesday: Buffalo Chicken Lasagna
- Thursday: Cashew Chicken Lettuce Wraps