White Chicken Chili

From Our Best Bites:

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chilis- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)


This is basically a twist on taco soup and is my favorite food storage meal yet! It was so good, quick and easy, and a perfect cold weather meal. It is more of a soup consistency than chili, so you could easily use less broth or add extra veggies to make it heartier.

There's a similar recipe in "I Dare You To Eat It" that includes canned corn and some celery. It also uses canned chicken, and if you used dried onion and garlic (I did) you could make the entire meal from food storage. It also makes it even quicker and easier. How awesome is that?!

Tuna Noodle Casserole

OK, so our stake was issued a challenge on Sunday to live off of our food storage for 2 weeks. We decided to accept the challenge and it may get interesting! I'm going to try and post some of the meals we come up with that can be used to help rotate food storage. They won't be gourmet, but I think they are good things to have! We ate this tonight and I thought it was actually quite good, but I love tuna!

2 c. macaroni (or other noodles)
1 can cream of mushroom soup (10 3/4 oz)
1 can evaporated milk (12 oz)
2 cans tuna, drained
1 cup shredded cheese
1 cup frozen peas

Boil macaroni in salted water for 7 minutes and drain. Stir soup, milk, peas, tuna and pasta together in a 2 quart casserole. Bake at 400 for 20 minutes, or until hot. Top with cheese.

Obviously, you could use regular milk but since we're rationing milk, we used evaporated. I also put some cheese (cheddar) on before baking, stirred that in, and topped with more after. Yay for food storage!