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.

This Week in the Charming South Kitchen

Homemade Strawberry Lemonade

We have a HUGE week ahead of us in the Charming South kitchen household.  Can’t wait to share it with y’all.  The biggest event is my older mister turns 2 on Friday!  TWO!  Can’t believe it.  So much has happened in two years.  Two years ago we were living in Durham and now we live in ATL with Little Rock in between us and another baby.  Wow – God has a purpose in all of this!

Here we go:

Leftovers of chili and cheeseburger mac

Beef Tips over Egg Noodles

Taco Soup from our Freezer Meal Party

Juicing (because I have been feeling so bloated the past few weeks and need to feel comfortable in the skirt I want to wear to Elijah’s party (hopefully)

Burgers, Crescent Dogs, cupcakes, a school bus cake, and side dishes for the big party on Friday.

Jiffy Corn Waffles

Tuna Noodle Salad (a box – my mister loves it)

When I have one big thing that I need to cook for : I like to try to find shortcuts for the rest of the week.  Leftovers, freezer meals, and some easy semi-homemade foods are a great fit.  That way I don’t burn myself out in the kitchen (believe me it happens) before the big event!

Freezer Meals Party Part 1

posted in: food | 1

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.

Crockpot White Chicken Chili

posted in: food | 1

When you return from a week of being out of town, and have guests coming the next day for food, you are thankful for two things:

1.  A husband who will make a midnight, brain-dead, grocery run.

2.  A crockpot.

My friend, Diana, posted this recipe on her blog, I made some tweaks to it and here is the final product.  An empty crockpot (and I doubled the batch for my 6 qt crockpot).

Crockpot White Chicken Chili

1 whole chicken *I cooked one in the crockpot on high for 6 hours, just old bay seasoning and garlic powder), deboned

6 cans great northern beans *I drained and rinsed half of them, dumped the rest in as is

32 oz medium salsa

1 onion, chopped

1 T cumin *I would double this next time

2 t oregano

3/4 of a big block of sharp cheddar cheese, shredded

1 T chives, chopped

Cook on high for 4 hours.  Serve over greens, with chips, top with sour cream, more salsa and cheese.

This was yummy.  I would leave the chicken in slightly larger chunks.  And perfect for a semi-quick meal (or at least hands-off)

Make sure you check out Diana’s blog linked above for lots of great recipes!

Best Posts from 2008

posted in: Books, Women | 0

Finally getting around to bringing over more of the old posts.  Many of you have not been reading this since 2008, so this gives you a glimpse into what was going on on the blog back then.  Enjoy.

Hungry Adulterers: Thoughts on a JD Greear sermon

My Favorite Chili

My Go-To hummus recipe

Ruth – A review on quite possibly my favorite commentary ever

Ode to the Oreo (go with it, really)

Sacred Influence – one of my top 5 books every wife (or woman preparing to be married, or any female for that matter), must read.

When Sinners Say I Do – my top recommendation for all engaged/married couples

Some books are worth just their forward – but this book has a great forward and is a good read:

Easy Cobbler recipe

Interesting that in May of 2008, I read his book – now I work for the man.  Great boss.  If you are a youth pastor or pastor, read this book.

Do you like strawberries – you’ll love this

My favorite Jerry Bridges book, and I loaned it out and never got it back…hmmm…

Man, has it really been this long ago that I read and loved this book?

My favorite Ed Welch book – to date.

I’m really glad my photography has improved, but this trifle is amazing

Gender-Roles, Pre-Marriage

Great winter, holiday, special salad

Male Chauvinist Chili (That's really the name of it)

posted in: Uncategorized | 0

I’m not making it up. I pulled out the Rival Crock-Pot Cooking old cookbook that I think we had when we got our first crock pot while I was growing up. COpyright date is 1975. Older than me. Maybe my folks got it when they got married that same year? Anyway, still have it. Still bringing good recipes. I made some changes to this recipe as I was going along, and I would still make it spicier. But, it was good. Yummy dinner to come home to on a cold day.

3 strips bacon, chopped, cooked, and drained
1 large onion, chopped
3/4 lb groun chuck or beef (angus 90/10 was on sale this week, so I got that)
6 oz of cajun smoked sausage (love!)
1 green pepper, chopped
1 jalapeno, seeded and chopped
2 garlic cloves, minced
2 cans italian-style diced tomatoes
1 can black beans, rinsed and drained
1 can chili beans, medium sauce
3/4 T worcestershire sauce
2 T chili powder
1 tsp dry mustard
1/2 tsp pepper

Cook bacon, drain. Cook onion and rest of meat, drain. Throw all in a crock pot and cook for 8-10 hours on low. I served mine with sour cream and red-fat wheat thins. Yum. Would also be good with cheese and angel hair as well.