Happy Tuesday Gang! I hope everyone had a great weekend! Fall baseball is winding down and it certainly was rather “nippy” at the field on Sunday. I was so glad I had all the ingredients on hand to whip together this delicious white chicken chili for our post game dinner while watching the New England Patriots WIN!!
I am super excited to share this recipe with you from New York Times bestselling author , Lisa Leake’s new cookbook, I was lucky to receive a copy of her latest cookbook 100 Days of Real Food, Fast and Fabulous last week and absolutely love it! Lisa asked several bloggers to take a look at her new book, try out a recipe (or 2, as I did) and share with our readers. Needless to say, my family was not disappointed!
I have been following Lisa’s blog for several years and as a Registered Dietitian and mom to 4 active boys, I love her approach to nutrition and health. As you all know, educating people on how to fuel the body with minimally processed food is a passion of mine, but the food has to be tasty and easy to prepare. This is where Lisa comes to the rescue! Her recipes are simple yet delicious and have becomes staples in our house! I have been making her chocolate chip cookies for years and the boys absolutely love them!
I took some time to review Fast and Fabulous and right away, I loved the fact that the recipes did not require a bunch of ingredients that I did not have in the pantry. In fact, apart from the jalapeño pepper (I had run out), I had all the chicken chili ingredients in the house without having to make a special trip to the store.
As busy moms, that in itself, can be a game changer.
The White Chicken Chili was thick and creamy and had just the right amount of “kick”. Mr Forever Diet was very disappointed that there were no leftovers for lunch the next day and has already asked me to make it again. I shared a bowl with my neighbor and she has already asked for the recipe! (several times…)
White Chicken Chili
Prep time: 10 to 15 minutes
Cook time: Less than 30 minutes
Makes 4 servings
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 jalapeño, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 11/4 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup frozen corn kernels (no need to thaw)
- Two 15-ounce cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1 3/4 cups chicken broth, store-bought or homemade (page 103)
- 1/4 cup heavy cream
TOPPINGS: Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
- In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
- Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
- Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
- Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!
LISA’S TIP: This dish is also great with leftover cooked chicken. Just skip step 2 and add the cooked chicken with the garlic and spices in step 3
Lisa’s Latest Cookbook goes on sale this week and I strongly urge you to order it. It is chock-full of quick and easy recipes and also has a whole section filled with excellent tips on how to get your family started cutting back on processed foods. I plan on sending some of the No-Bake Peanut Butter Oat Bars to son #3 in college and right now my kitchen smells wonderful as I am making her slow cooker applesauce recipe as I type.
Lisa’s first cook book has been a staple in our kitchen and I am looking forward to loving this one just as much.
To Your Health – Noreen