Oh hello there! Long time no talk! Can we ignore the fact that I took a 3 month hiatus and pretend I was never gone? You know, like those real friends you don’t see for a long time but the minute you see them again it’s seems like yesterday?
Yes please, I would like that
Okay, let’s just say life was a little hectic for a while and time was very limited. If you follow me on instagram, you probably already know that my hubby and I bought a house and moved in right after Thanksgiving. Well after getting settled in, plus the holidays, I just needed a break from being busy busy busy! But I do miss this little blog of mine so I’m back!
This year’s goal is to simplify my life (well, honestly I have said that before and I failed big time) but so far I’ve done a good job! I’ll leave the details on the changes I’ve done so far for another post.
I do want to focus on this recipe though since it’s so delicious, healthy & very easy to make. I have no doubt you’ll want to make this over and over again! The key for a great meal is to use high quality, fresh ingredients as much as possible.
This White Chicken Chili is one of the most delicious recipes I have made lately. It’s amazing how something that you throw in a pot together can come out so delicious and it’s healthy at the same time! The original recipe calls for chicken thighs but I made it a little more healthy and used Kroger’s boneless & skinless chicken breast. I also omitted the sour cream as a topping but you’re more than welcome to use it if that’s your thing……or you could use non fat greek yogurt as a healthy alternative
Recipe adapted from Epicurious
- 2 pounds boneless, skinless chicken breast, sliced in large chunks
- 1 large onion, finely chopped
- 1 medium jalapeño, seeded, finely chopped
- 4 garlic cloves, finely chopped
- 1 7 oz can diced green chiles, preferably “fire-roasted”
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3 teaspoons kosher salt, plus more
- 1/2 teaspoon freshly ground pepper plus more
- 6 cups homemade chicken stock or low-sodium chicken broth
- 1 1/2 cups frozen corn
- 3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed
- Avocado, cilantro, lime wedges, and cornbread (for serving)
- In a slow cooker, add the chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
- During the last 30 minutes of cooking, add the beans and corn; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
- To serve top with avocado and cilantro. Lime wedges and cornbread optional.
- Do Ahead
- Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.
This recipe was made in collaboration with Kroger/Fry’s Grocery Store. I’m very selective with whom I partner up with as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delish recipes and showing you the things I love.