Teardrop Odyssey

An epic Teardrop adventure with our Tallboy Stand In Teardrop Camper. For dinner we precooked Amy's famous White Chicken Chili at home and did a quick reheat at camp for an easy meal on a cold day. We made a giant fire and enjoyed the propane heated comforts of a Propex heater in the Cabin.

There’s nothing better than a warm, hearty meal by the campfire. Here’s a simple White Chicken Chili recipe that you can pre-make at home, freeze it, take it out of the freezer the night before your camp trip and reheat at your campsite.

Perfect for winter camping!

Here's the recipe to Amy's White Chicken Chili:

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Ingredients:

• 1 small onion, diced and sautéed until soft (about 2–3 minutes), then add minced garlic and cook until everything is translucent.
• 1 lb. shredded cooked chicken
• 1 can white beans (Navy beans are our favorite!)
• 1 cup chicken broth (Homemade is best! Use a pressure cooker to make broth with bones from a roasted chicken, then use the meat for the shredded chicken.)
• 1 can diced green chiles
• 1/2 cup corn (Frozen is preferred, but canned works too)
• 1 tsp cumin
• Salt and pepper to taste

Optional Toppings:

• Shredded cheese
• Sour cream
• Chopped cilantro
• Crushed tortilla chips

Instructions:

1. In a large pot, sauté the diced onion for 2–3 minutes. Add minced garlic and cook until onions and garlic are soft and translucent.
2. Add shredded cooked chicken, white beans, chicken broth, diced green chiles, corn, cumin, salt, and pepper.
3. Stir well and bring the mixture to a simmer. Let it cook for 15–20 minutes, allowing flavors to blend.
4. If you double the recipe, you can serve 1/2 of it hot for dinner, and top with shredded cheese, a dollop of sour cream, fresh cilantro, and tortilla chips if desired. Freeze the other half for your next camp trip!

Enjoy this warm and hearty chili on a chilly camping night or at home!

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