Fall is here!

Ok, maybe you can’t tell by the weather, but according to my calendar it’s here. I can also tell because suddenly, pumpkin is EVERYWHERE. Pumpkin lattes, pumpkin milkshakes, pumpkin muffins, pumpkin pie… And while everyone is freaking out over their beloved seasonal pumpkin treat of choice, I’m busy being excited over something a little more savory: chili. I love, love, love chili and I make it all the time during the fall and winter months. I have not, until now, made white chicken chili before and I don’t know what took me so long. Simple, delicious, comforting, and (most importantly) it’s amazing with cornbread.


I’ll bet you’ve got just about everything you need. I made this on one of those days when it seems like I’m in the movie Friday…

Craig Jones: We ain’t got no sugar.
Smokey: No sugar? Damn. Y’all ain’t never got two things that match. Either y’all got Kool-aid, no sugar. Peanut butter, no jelly. Ham, no burger. Daaamn.

Read more <a href=”http://www.moviefanatic.com”>movie news</a> at: http://www.moviefanatic.com/quotes/we-aint-got-no-sugar-no-sugar-damn-yall-aint-never-got-two-thin/#ixzz2ggiEgpfd

Here’s what you need:

About 2 tablespoons of canola oil

2 boneless, skinless chicken breasts (or more if you want a lot of chicken in there)

1 jar Great Northern Beans (I use Randall), rinsed and drained

1 medium or 2 small onions, chopped

3-4 cloves garlic, chopped

1 box (32 oz) chicken broth

1 tablespoon cumin

1 teaspoon oregano

1/4 teaspoon cayenne pepper (if you don’t like it spicy, leave this out or use less)

salt and pepper

2 cups white cheese (I used an Italian blend but you could use white cheddar or something similar), shredded

Heat oil in a stock pot over medium. Season chicken breasts with salt and pepper and cook 5 minutes each side. Remove to a plate. Toss in onions, garlic and seasonings. Let cook until onions are soft, then add beans and chicken stock. Reduce heat to low, cover and let cook. While that’s getting tasty, shred or cut your chicken up once it’s cool. Add that to the pot, cover again, and let it cook on low for as long as you like.

When you’re almost ready to eat, add your cheese, stir, and let cook (still on low!) for about 5 minutes. The soup will be ready when the cheese has disappeared into the broth.

Serve it up with my favorite cast iron skillet cornbread , additional cheese…Sour cream and guacamole would also be super tasty!



This is a pretty simple recipe…but you could jazz it up by adding jalapenos, cilantro, green chiles…The list could go on. Alternatively, you could use ground chicken instead of chicken breasts.

In what ways would you customize it?

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