Remember those quizzes that our high school teachers announced on the spur of the moment? They were called pop quizzes. They were unexpected tests over the material we were covering. I think the teachers gave pop quizzes to see if we were paying attention in class.
When I decided to add a new blog feature, I debated what to call it. Every Wednesday I’ll share a post, but the subject matter will change from week to week. You won’t know what to expect. Thus, the title, “Pop-Up.”
Don’t worry. I’m not going to quiz you on anything!
Since today is the first Wednesday Pop-Up feature, I decided to make it about something I love:
We’re in the middle of winter here in Michigan, so I like to fix hot soups. A couple of years ago I started experimenting with recipes for “white chili.” I tried a few different ones, and they were good. Yet I wanted something simple, with just a few ingredients that I could throw together from the pantry.
Today I’m sharing a 4-ingredient recipe for white (or maybe I should say green) chili that freezes well and tastes good warmed up, as well as fresh.
from pantry ingredients
2 cans great northern or cannellini beans, drained
6 cups chicken broth or bouillon equivalent (I keep powdered bouillon in the pantry)
1 cup Herdes Verde Salsa
1 can chicken, drained
Additional add-ins (Optional):
1 can whole kernel corn, drained
Combine all ingredients in saucepan on stove and bring to a boil, then simmer for fifteen minutes. Serve.
Can also be cooked in the Crockpot on low for four hours.
Yield: 6 servings.
Note: I usually serve the chili with cornmeal muffins. I also like to add a dollop of sour cream to my bowl.
With a 4-ingredient soup that will warm you from the inside out, you can chase away the winter chill.
So that’s my first pop-up feature. See, no quiz!