I started a blog over five years ago when I was pregnant with my son. Back then, it was devotionals only. When I first started, I committed to writing a devotional every day for every Psalm…all 150 of them. Whew! It was a fun journey and I came closer to finding my writing voice along the way. However, after a while, I felt like I wanted the freedom to write more than just devotionals and with the blogs title being “e-devotional” it didn’t give me a lot of wiggle room.
For months I tried thinking of a new blog title name, one that was open-ended enough for me to write about whatever was inspiring me at the time. I read blogs that have adorable titles like “Cupcakes and Cashmere” or “Salt and Sequins” and I come up empty handed. I was inspired by KeriWeems.com which was simply her name for the title and it’s content ranged from inspirational writings to something as practical as a weekly meal schedule. I know the blogger guru’s frown upon this because you have to have a “niche” and Search Engine Optimization…blah, blah, blah. I get it, it’s important – IF your goal is to create a successful money making blog. Since that isn’t my goal, I can throw those rules out the window!
So, here is me being liberated to break the blogging rules. I’m going to share a recipe, because I can!
I’ve been reading Shauna Neiquist’s book “Bread and Wine” and it’s an easy, light read about the power of food bringing people together. She ends each chapter with a recipe. One of the recipes was for a white chicken chili that seemed so simple my kids could probably make it. Ever since my third baby was born, I’ve been gravitating towards simple (especially crock pot) recipes. I modified it a bit and was seriously blown away by how easy it was and how delicious it turned out! I’ve been telling everyone about it.
The original recipe called for:
4 cans of white beans
1-1.5 lbs of chicken, cooked and shredded
4 cups of chicken broth
1 16oz jar of salsa, preferable fresh. (I used green salsa)
The original recipe serves 6 and says to cook the chicken in a stockpot over medium heat then add all the other ingredients (even the bean liquid). Bring to boil, then reduce heat to a simmer, stirring occasionally for 30min.
Here is what I did different:
I added about a cup of frozen corn, one finely chopped onion and salt and pepper. I threw EVERYTHING into the crock pot on high for four hours, and I chopped the chicken but left it uncooked so it would absorb the flavors.
After it’s done you can serve with cilantro, wedges of lime, sliced avocado, shredded cheese, chips, or sour cream (be warned, it would be easy to turn an otherwise healthy chili into a bowl of chips and cheese).
It felt very strange adding a huge jar of salsa to a soup but it was the magic ingredient. It gave it a tiny kick but not too much, the kids even approved. The only thing I will do differently next time is add less liquid (either less bean liquid or less chicken broth) because Brandon and I prefer a thicker chili.
I will be integrating this one into our regulars, hope it helps some other busy mammas out there too!