Save with this simple Winter recipe

It snowed in Texas this week. Crazy, I know. Even crazier is the fact that the temperature went from 81 degrees to 31 degrees literally in the span of 24 hours.  It really is true they do everything on a larger scale in Texas, apparently even temperature drops. Anyway, the quick change forced me to dig into my recipe drawer to find one of my favorite “winter warming” dishes, which I’m happy to share:

WHITE CHICKEN CHILI
(makes 9 cups)

Ingredients
*1 (4-oz.) can green chilis, diced
*1 large bell pepper, chopped
*1medium onion, chopped
*3 garlic cloves, minced
*2 Tbsp. olive oil
*2 (14.5-oz.) cans diced tomatoes
*3 cups roasted chicken, shredded
*1 (16-oz.) can navy beans
*1 (15-oz.) can black beans
*1 can chicken broth
*1 envelope white chili seasoning mix

Directions
*Saute first four ingredients in a large pot over medium-high heat for eight minutes or until vegetables are tender.
*Stir in diced tomatoes and next five ingredients.
*Bring to a boil.
*Reduce heat to low and simmer, stirring occasionally, for one hour.
*Serve with desired toppings, including sour cream, chives, diced avocado, cheddar cheese, etc.

Some Helpful Tips from Saver in the City
*Rather than roasting the chicken myself, I purchased a still-hot 2 lb. chicken from the deli at my grocery store and shredded it in less than 5 minutes!
*Navy beans are also sold as “Great Northern Beans” in the ethnic foods aisle. I had a little trouble finding them at first…
*To make this healthier, I use the 99% fat-free, low-sodium chicken broth and it tastes just fine.

All told, I spend about $18 to prepare this dish, which usually averages out to $2 per meal. Enjoy!

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