Wednesday, February 1, 2012

Easy White Chicken Chili

Good morning!

Wednesday is kind of a random day to be starting a new rotation, but today is my first day at the compounding pharmacy! Wish me luck Smile.


I really wasn’t feeling the gym this morning (plus I had some things I needed to take care of at home, so I popped in an old Turbo Jam DVD and did the 45 minute Cardio Party (Mix 1).

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I used to do workout DVDs at home all the time before I started going to the gym, and ya know, they’re still a great option for me when I don’t feel like leaving the house. I enjoy them much more when I don’t do the same workout every day. I actually have a couple more Turbo Jam DVDs in the mail right now that I just ordered, I’ll let you know what I think of them!


Post-workout breakfast:

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My favorite wafflewich never fails me.

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So, in case some of you missed it, tomorrow after my rotation I'm flying up to Marquette for the weekend to see Eric! His sister’s birthday is on Friday night (thanks again for everyone’s suggestions on Facebook for party planning ideas!) so I’m definitely looking forward to that, and the rest of the weekend we’re kind of playing it by ear. I can’t wait to see these two!

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Anyways, I probably I won’t have time to post tonight since I’ll be busy packing and getting ready for my trip, so in the meantime I thought I’d leave you with a super delicious recipe.


This is one of my all time favorite homemade soups. My mom has been making it for so long that I can’t even give credit to the original source because I have no idea where it came from. Besides that, she has tweaked it so many times that I think she can safely call it her own Smile. It’s very easy, only has six ingredients, and makes a huge pot so there are plenty of leftovers (and trust me, this tastes just as good, if not better, leftover).

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Easy White Chicken Chili

Ingredients

  • 5 15-oz jars of northern white beans
  • 1 16-oz jar of salsa
  • 1 salsa jar of water
  • 1 8-oz package of cream cheese, sliced into pieces
  • 1 cup of sour cream*
  • 3 cups of cooked chicken, shredded

Directions

Warm beans, salsa and water in large pot over medium to medium high heat until hot but not boiling (around ten minutes). Lower heat and add cream cheese and sour cream. Stir constantly until both are melted (around ten minutes). Add cooked chicken. Serve and enjoy!

*We have never tried this before, but I’m sure you could sub out plain Greek yogurt for the sour cream (or do a combination of both). You may have to play around with the amounts, but I bet it would taste just as good!

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Have a great Wednesday!

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