A Quick White Chicken Chili Recipe

Today, my husband came home early from work because he was down in the back, again. ๐Ÿ˜ž He had a long drive home, and then I heated up a water bottle and sent him off to bed. Poor guy! I know all about horrible back pain. It ain’t no fun!

Meanwhile, I got busy on a cozy fall meal. A quick white chicken chili for when he woke up. ๐Ÿ˜Š

I had previously shopped at ALDI and this was a last minute dinner idea, but I had everything I needed already on hand. (ALDI is our favorite store!๐Ÿ‘๐Ÿผ)

Here’s what you’ll need:

Olive oil & butter

2 large skinless chicken breasts or 8 tenderloins-cubed

3 stalks of green onions-chopped (I like to use scissors) or 1 small, sweet onion cubed

*8 small sweet peppers-from ALDI-cubed (adds variety of color & sweetness.

Seasonings to your taste: garlic powder, smoked paprika, salt, pepper, cumin, basil & thyme (basically anything you personally like๐Ÿ˜)

1 T chicken base (optional)

2- 15.5 oz. cans of great northern beans (Any white bean will do.)

1 can of chicken broth

1 C water (add water according to how thick or thin you like your chili)

1 small bunch of chopped cilantro

1 pint heavy whipping cream

*And if you want it a little spicy, add some chili flakes, jalapeรฑo or green chilis. ๐ŸŒถ

Directions:

Season the cubed chicken very well.

Cook the chicken in a skillet with olive oil and butter. Slightly undercook it so that when you continue cooking it with all the vegetables, it doesn’t get tough.

Remove from skillet and sautรฉ peppers and onions adding a little more oil and butter.

Add the chicken back with water along with the remainder of the ingredients except the heavy whipping cream. You’re going to bring everything to a boil, and you don’t want the cream to curdle. Once roughy to boil, and the chicken is completely done, add in the cream and bring it to a slow simmer. Now you’re ready to serve!

It is so yummy!

I must admit I went back for a couple bowls. ๐Ÿ˜‰ It was a perfect meal for this cozy, fall day. And hopefully it will help the hubby feel better too!

I also made my favorite cornbread recipe to go along with this yummy chili.

Here is the link to that recipe: cornbread

Do you like a white chili? **************************Here’s a little fall video I made for ya to put you in the cozy mood. ๐Ÿค—๐Ÿ

Ham and Beans with Moist Cornbread

ham bone for ham and beans

Ham & Beans with Moist Cornbread

Never know what to do with that ham bone after Easter?

Well, wrap it in foil, put it in a freezer, Ziploc bag and store it away in the freezer till it’s chilly outside and you get a hankerin’ for some bean soup! ๐Ÿ™‚

Preparing the Beans

I recommend soaking any DRY beans, whether they be pinto, white (or whatever) overnight to diminish the cooking time the next day.

First, wash the dry beans (careful to look for those pesky little rocks) and then make sure your beans are covered with water and place them in the fridge to soak overnight.

Adding to the Beans

The next day rinse the beans and add your salt and pepper, any other seasonings you prefer and 1 small onion. And make sure you have a big enough pot to add that bone you’ve been saving. it will add more flavor to your soup.

Later add items that won’t need to cook as long. Add some diced (cooked) ham and any other veggies you might like to add.

In the end, I like to mash a few beans to add a thicker broth to the soup.

Then make my fav cornbread recipe!…so moist & very quick!โ™ฅ

(I’m not sure where I got it, perhaps off a Jiffy box; I would give credit if I knew who to give it to. ๐Ÿ™‚ )

NOTE: I don’t use the skillet for baking, but just use a regular loaf pan. I just watch it for doneness.

Jiffy Corn Bread with Creamed Corn Recipe ๐ŸŒฝ

2 boxes of Jiffy Corn Muffin Mix

2 eggs

2/3 cup milk

14oz can of creamed corn

2 tablespoons butter

Put a #8 โ€“ or 12โ€ณ cast iron pan in the oven at 375F for about 15 minutes

Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, creamed corn.

Pull the cast iron pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the cast iron pan.

Pour the batter into the cast iron pan, and bake for 30 minutes.

Check for doneness, the edges of the crust should be starting to brown.

Let it cool for a few minutes, run a spatula up under the pan to loosen the corn bread.

Flip onto a plate.

I’ve also made it into muffins.

ENJOY!!