Creamy White Chicken Chili

Creamy White Chicken Chili

This is probably my favorite Fall recipe.  I got it more than 10 years ago, and I finally decided to change it up, write it down, take more pictures, and have it more often.

I got this recipe from friends of mine – so really, food is all about community.  My Mister can tell you how much this is true in my life.  I love cooking for people – if people don’t like what I cook or don’t eat it at all I am really hurt (I know, I gotta get over that), and food is such a comfort for me.  Really the saying is true that everything important happens around the table.  The other night as we were picking out a place to go for our anniversary dinner, I got all mushy as we talked about restaurants.  He definitely knows one of my love languages is food.

Homemade Guacamole

This is probably one of the first recipes I ever wanted to go on my old food blog.  I always shared it with my college girls that I knew.  It was warm and comforting.  You eat it with a spoon.  You put yummy stuff on top of it to make it better – like cheese, sour cream, bacon, avocados, cilantro – I mean – what could be better.

Creamy White Chicken Chili
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Creamy and comforting with a hint of kick - this is a perfect white chicken chili
  • 1 onion, diced
  • olive oil
  • 1-2 garlic cloves, minced
  • 6 cups homemade chicken broth (I don't season mine at all, therefore I can season the soup as a whole)
  • 1 can green chilies (as hot as you might like them), drained
  • 1 can creamed corn
  • 2 cans cream of chicken
  • ⅓ cup whole milk
  • 1 can great northern beans, drained
  • 2½ cups chopped chicken (I cook a whole chicken and chop up the meat and use the broth)
  • 1 tsp each of cumin, chili, ground pepper
  • ¾ tsp kosher salt
  • 1 cup mexican shredded cheese
  • toppings: sour cream, additional cheese, guacamole, bacon, onions, tomatoes, etc
  1. In a dutch oven, saute the onion in the olive oil (about 1 T). After about 3 minutes, add the garlic and the chilies.
  2. While that is cooking, mix together the corn, beans, soup, milk, and spices.
  3. Add that and the broth to the pan
  4. Let simmer for about 15 minutes.
  5. Add the chicken and let cook for about 10 more minutes
  6. Add the cheese, stir, and turn off the heat.
  7. Let your husband taste. Oh, wait, that's just for my home.

Creamy Roasted Jalapeno Soup

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Creamy Roasted Jalapeno Soup

the charming south kitchen

Fall has (not quite officially) begun,

but when I bring out the old youth group (yay Anastasia) tshirts that I’ve had for some 15 years,

I can make roasted jalapeno soup and call it Fall.

Back in August I attended my family reunion over in Northern Alabama.  Southern cooking and fried chicken and pies and pound cakes are the name of the game.  Woodworking and quilting.  What I also received this year was a giant bag of jalapenos.  Can life really get much better?  Fresh grown jalapenos.  Yes, from people who really know what they are doing in the vegetable garden arena (not me, I kill basil).  What was I going to do with all of these tiny peppers that tasted so good with just a subtle amount of heat?

Make soup of course.  And anything you can put cheese, bacon, and avocado on has got to be a good soup, right?

This has just the right amount of heat.  You may want a glass of milk nearby, but most of you will probably be able to handle it.  I just downed a bowl of it.  My husband will have it tonight alongside a full-loaded baked potato.  Not too shabby for a Monday night.

Creamy Roasted Jalapeno Soup
Recipe type: soup
Cuisine: comfort food
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
Bit of heat, delciously cream, fresh soup for the start of fall
  • 6 jalapenos, no seeds
  • 5 carrots, diced
  • ½ onion, diced
  • 2 T olive oil
  • ½ tsp garlic powder
  • 2½ cup chicken broth (homemade is best so you control the ingredients)
  • ½ cup whole milk
  • ¼ cup all-purpose flour
  • 2 T unsalted butter
  • ¼ cup diced tomatoes with green chilies
  • ¾ cup mexican shredded cheese
  • salt and pepper to taste
  1. Slice and seed jalapenos.
  2. Place them cut side down on a baking sheet.
  3. Roast at 400 for 15 minutes
  4. Chop onion and carrots.
  5. Saute in olive oil over medium heat (in a dutch oven) for about 4 minutes.
  6. Add roasted jalapenos (chop them) and garlic powder
  7. Add in butter and as it melts, stir in the flour.
  8. Once combined, add in chicken broth.
  9. Bring to a simmer.
  10. Add in milk and simmer for another 3-5 minutes
  11. Transfer to a blender to puree (or use immersion blender.
  12. Put back in dutch oven.
  13. Add tomatoes and cheese and heat through until cheese is melted.
  14. Top your bowl of soup with more tomatoes, cheese, avocado slices, bacon.
  15. Enjoy

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

I don’t know what it is but the moment anyone in my family says they are sick, I immediately jump on the orange juice and chicken soup bandwagon.  Well, last weekend, my husband came down something for the millionth time this year.  I said I would go to the store that night.

I’m not a huge fan of broth noodle soup because after reheating it several times you don’t have any broth left.  And it usually lacks flavor. However, I wanted something creamy and thick and comforting.  This was it!

My boys and my mister have loved it – and my mister is all better. So, was it the chicken noodle soup, who knows? But, I know it didn’t hurt!

Creamy Chicken Noodle Soup
Recipe type: soup
Cuisine: chicken
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Thick and creamy chicken noodle soup
  • 7-8 cups homemade chicken broth
  • 2-3 cups rotisserie chicken, cubed or shredded
  • ½ white onion, finely chopped
  • 1 bag frozen peas and carrots (do not thaw)
  • 2 T unsalted butter
  • 3 cups of medium egg noodles, (measure out 3 cups dry before cooking)
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy whipping cream (or half and half, or more milk)
  • generous amounts of salt and pepper (remember you can always add but you can't take away)
  1. In a dutch oven, saute onion and frozen peas and carrots over medium heat with the 2 T of butter for about 5 minutes.
  2. Add in liquid and bring to a boil.
  3. Add in noodles. Cook until al dente.
  4. In a small sauce pan, heat butter and flour, whisking vigorously until all the flour is mixed in and the butter is melted. Add in milk and cream.
  5. It will thicken as it stands.
  6. When the noodles are done, add in chicken and cream mixture.
  7. Let sit for a few minutes off heat. Serve with bread or a side salad.
  8. This soup does get thicker as it sits in the fridge a while. Leftovers are more like a casserole. So yummy.

Freezer Meals Party Part 1

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Spicy Beefy Chili

Sharing food and getting to know new friends – what’s not to like?

I read a post from Molly about having a freezer meal party – and then a new friend posted on our Facebook group about having one.  I jumped in.  While the prep was heavy on the front end – we had dinner for that night and I have 4 (now 3) meals in our freezer for those busy nights or hard mothering days when I don’t feel like cooking.

A note on cooking for the freezer: I’d rather not do it all the time.  Its ok.  Some mothers rely on it heavily – I’m more spur of the moment in our cooking, at least weekly, and love to make things fresh and right then.  I usually can get quite a bit done during nap time or we just eat later after the boys go to bed.  But, for those who love do it – thanks for finding ways to provide your family healthy foods.  Keep it up!

This recipe for chili is from a wife, momma, and athlete.  My husband has loved it – and loves the spice in it.  I’m sure you can cut back on the jalapenos if you like your chili with less heat.  Thanks Delaine!

Spicy Beef Chili
Recipe type: Soup
Cuisine: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
A hearty and spicy chili
  • 2 pounds ground beef
  • 2 onions
  • 4 ribs celery
  • 4 T canola oil
  • 2 cans tomato paste
  • 1 28 oz can pinto beans, drained
  • 3.5 T jalapenos, chopped
  • 3.25 T chili powder
  • 3.25 T cumin
  • 2 tsp basil
  • 1.5 t oregano
  • 2 tsp garlic powder
  • 2 T salt
  • 1 can corn, drained
  1. Cook the ground beef. Set aside to drain on some paper towels.
  2. Cook down the onion and celery in some canola oil.
  3. Combine all the rest (except corn) and add 3-5 tomato paste cans of water.
  4. Simmer on low for an hour.
  5. Test the seasonings and see what you need to add (if anything).
  6. Add corn right before serving.
  7. Top with cheese, sour cream, bacon, avocado - anything. Serve with fritos, spaghetti, or cornbread.

Eat This: broccoli cheddar chowder (ELR14)

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Broccoli Cheddar Chowder

Who doesn’t like something warm on a cold night?  Give me anything really that I can eat with a spoon – in a bowl – and I’d be happy, curled up on the couch, yoga pants on, slippers enveloping my feet, fire roaring – and a bowl of something warm.

This is a great chowder for just one of those nights.  I’m continuing in my goal of cooking through all of Jenna’s recipes (that were on her site before Jan 1 2014) and am having fun with it so far.  Here is her recipe:

broccoli cheddar chowder
Recipe type: Soup
Cuisine: Comfort
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Creamy chowder
  • 2 T butter
  • 1 medium sized bunch broccoli, chopped (about 12 oz florets)
  • 1 russet potato
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • ¼th tsp cayenne
  • ½ tsp dry mustard
  • 1 tsp salt
  • 1½ cups grated sharp cheddar cheese (about 6 oz) - I used Vermont extra sharp white cheddar
  • 2 T all purpose flour
  • ¾ cup whole milk
  • 3 cups vegetable broth
  • More cheese for the top
  1. Blanch broccoli and set aside
  2. Dice onion and potato and cook for about 5 minutes.
  3. Add in the rest except the cheese.
  4. When boiling for about 20 minutes (or until potatoes are done), then add cheese and broccoli.
  5. Heat through and serve.

Spiced White Chicken Chowder

posted in: food | 2

spiced white chicken chowder

What a day for a soup recipe.  The sun is gone here in Little Rock.  It is overcast and very cool – ok, cold!  Bowls of soup I do believe were created for days like today.

I have a trusted White Chicken Chili recipe that I’ve used for about about 15 years now.  But, I wanted to try something new.  This turned out very yummy and completely different, so now I have two great recipes.  And I can never have too many soup recipes!

Spiced White Chicken Chowder
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
Easy, warm, chowder perfect for cold days
  • 1 T canola oil
  • 1 tsp garlic, chopped
  • ½ large onion, chopped
  • 1 tsp pepper
  • 1 tsp cumin
  • ⅛ tsp all spice
  • 1 can cream of celery soup
  • 1 can rotel (mild)
  • 2 cans low-sodium chicken broth
  • 1 can great northern beans
  • 1 potato, cubed
  • ¾ cup cooked black beans
  • 2.5 cups cubed cooked chicken
  • 2 cups shredded cheddar cheese
  • Sour cream
  • Chives
  • Cheddar Cheese
  1. Heat oil in large dutch oven.
  2. Saute onion and garlic until soft.
  3. Add everything else except chicken and cheese and toppings.
  4. Bring to a boil for 5 minutes.
  5. Simmer for 30 minutes or until potatoes are cooked through.
  6. Add chicken and simmer for 5 more minutes.
  7. Add cheese at the end.
  8. Serve in a huge bowl with a spoon and top with your favorite toppings