The weather is nice and cool this weekend.
And what do I have on my mind?
One of my all time favorite soups for the fall season.
But I did a little something different with this chili.
Wait till you see the spices and ingredients involved.
I am a stickler when it comes to leftovers.
I DO NOT throw away!
There are so many meals that can be recreated through leftovers.
This chili is one of them.
I had two leftover chicken spinach feta brats from dinner the night before.
YUP, you guessed it....
They went into my white chili.
And have you ever thought about adding artichoke hearts to your white chili?
I loved it!!
The spices and ingredients in this chili sound to be extremely fiery hot,
but don't let them fool you.
The spices and ingredients are the good ones.
One of those dishes that has the good bite but no burn.
Okay, I won't keep you waiting any longer.....
Here is the recipe!
2 c. water
1 TBS chicken soup base
1/4 c. medium salsa
1/2 tsp. dried oregano
1/2 tsp. cumin
1/8 tsp. cayenne pepper
1 can artichoke hearts (organic if possible), drained and chopped
1 can chili ready beans, rinsed and drained
1 c. milk
2 fully cooked chicken brats, sliced in bite sized pieces
*You can use any fully cooked meat of your choice; chicken, ground turkey, sausage, etc...
Add all ingredients except milk. Simmer for 30 minutes. Add milk while stirring and bring back up to heat (maybe 5 minutes).