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

posted in: The Charming South Kitchen | 0

French Silk Pie

This week I’m trying to stick more closely to a low carb, high protein, high fat diet at least through Sunday.  I’ve been slacking in the french fry and dessert and sandwich department so I am starting to feel fluffy.  No one should ever like to feel fluffy.

My hubs has his comfort food this week: Chicken herb casserole (complete with two cans of cream of something soup – best convenience food ever invented)

I’m going to also be making some nutty and citrusy muffins for the misters breakfasts this week.

I love beets and had a friend deliver some to me a few weeks ago.  I’m going to be making this detox bake

Plenty of salads for me this week.

And we are going to be having a homemade taco salad with homemade guac tomorrow night for an in house date night.  I’ve got a blog post to do for a skincare line and why not avocados?  So, the mister and I are going to be working on lots of food photos tomorrow night!

And I’m working on a downloadable menu that can be used weekly or reused.  I’ll let you know when its avail!

What are you cooking this week?

Eat This: Guac that Rocks

posted in: food, Uncategorized | 0


I’m watching The Chew right now and they are doing a Tex-Mex party show with a vignette revolving the avocado. I have not always been an avocado fan. There was a time when I wouldn’t eat it. I don’t know when that changed, but believe me, my husband knows there are three favorite foods in my brain:

Delicious baked gooey macaroni and cheese (blue box will do in a pinch, but I really want the gooey stuff).

A delicious steak. This means the freshest piece of meat, cooked medium, and preferably cooked either by my husband (in house) or my brother (on the grill).

And guacamole. Not fancy quac – 5 in gredient guac. That’s all you need to make the perfect guacamole.

Bring in one of the best food blogs around – Jenna at EatLiveRun and the Super Bowl. Husband and I chose to watch the game at home this year and then I forgot about the time change and it was a boring game. The best part of the whole evening was the guacamole.

What you need:
perfectly ripe avocados. These are hard to find. Wal-Mart always lets me down even though they are cheap. Mostly I find them at Kroger or Whole Foods. If you are going to use them ASAP – then you want them with a slight give to them. Just pushable. If you are going to use them tomorrow = then buy them firm. You do not want them mushy. They will be brown. Listen…do NOT buy them MUSHY!
Kosher or Sea Salt. Don’t use the table salt. How long has your table salt been on your table. Salt loses its flavor. Use kosher salt or sea salt. It brings out the amazing buttery goodness of the avocado.
Limes. Don’t buy the lime juice in a bottle. Just go buy little limes that have juice in them. You can have liven your finished product up with some of the lime zest. You don’t get that from a bottle.
Cilantro. Bright fresh green cilantro. A little goes a long way. You can always add more.
Red Onion.  Same with the cilantro – you don’t want a lot. You want the main star to be the avocado, not the red onion.