Robin's Nest, White Chili 

Nick Clark: Now that school’s out, my family comes to have lunch with me downtown. While there are plenty of good, cheap places to eat, not too many of them are super kid-friendly. I took my 3-year-old and 1-year-old to Robin’s Nest (311 S. Main, 801-466-6378, RobinsNestSLC.com) where they were kind enough to custom-make my 3-year-old’s sandwich to her exact specifications. There was plenty of space outside to sit and the kids got to watch the TRAX trains roll by. When nap time arrived, an employee came out with a cookie to brighten up my kids’ faces. I haven’t seen that kind of customer service in a while. It was refreshing. Oh, and the sandwiches were fantastic!

Lia Pretorius: My good friend Cheryl Anderson shared this fun-to-eat, fairly healthy white chili recipe with me, and not only is it a delicious 15-minute meal, but my 13-year-old boy can make it!

White Chili (super-busy mom style)

Two 16-oz. cans any white beans w/juice.
Chopped onions
Chopped garlic
1 tbs. olive oil
Precooked chicken cut into chunks (Costco has great
grilled chicken strips for this)
1/2 lime
Chopped cilantro, 1/4 cup or less to taste
Chopped avocado
Sour cream
Tortilla chips

Sautée the onions & garlic with olive oil in sauce pan until the onions are translucent. Add the beans and the chicken and heat through. Remove from heat. Squeeze juice from 1/2 lime over the chili and stir in. Then, mix in the cilantro. Serve in individual bowls and top each with dollop of sour cream and a small heap of avocado on top. Use tortilla chips to scoop and eat. No utensils required!

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