Cooking Scrapbook – White Chicken Chili

Today, along with every day since I have been back in town, started really slowly.  I haven’t been able to get back in the swing of things or into any normal routine.  It seems like no amount of sleep is enough.

I went to sleep pretty early for a Saturday night, around 10:30 pm, and could not get myself out of bed until 10:30 am!  So unlike me.  I’m usually restless and up by 7 am at the latest.

I guess this girl needed a LOT of extra sleep!


After finally forcing myself out of bed, I put together breakfast.


Yogurt base, topped with blackberries, granola and Trader Joe’s Sunflower Seed Butter.

photo (10)

This stuff rocks!


Shortly after breakfast, I ran some errands and began packing for the big move!

I’ve been dreading packing and moving for the last week or so, but I know I’ll be glad once it’s all said and done.


After some errands out in the wind and snow, I was totally in the mood for something warm and comforting.


White Chicken Chili from my mom’s cooking scrapbook sounded perfect.  This recipe turns out just as thick, hearty and filling as a beef chili, but remains light ‘n healthy and has a nice kick from the fresh jalapenos.

I didn’t have all the ingredients the recipe called for so I made some changes and it may have turned out even better!



White Lightning Chicken Chili

(Slightly adapted from Pampered Chef recipe)


3 chicken breasts, poached and shredded

6 garlic cloves, crushed

1 medium onion, chopped

3 jalapenos (or less to decrease spiciness), seeded and chopped

3 – 15 oz cans Great Northern beans, drained

1 tblp olive oil

1 can diced tomatoes

1 cup water

2 tbls cumin

1/4 cup lime juice

1 tbls cornstarch

1 tbls cold water

1/4 cup chopped fresh cilantro, optional

Plain greek yogurt, optional


1.  Heat olive oil in a large pot.  Saute onion, garlic and jalapeno for about 5 minutes until soft.

2.  Mash 1 can of beans and add to onion mixture.

3.  Add 2 remaining cans of beans, shredded chicken, diced tomatoes, 1 cup of water and lime juice.

4.  Bring to a boil and simmer for about 20-25 minutes.

5.  In a small bowl, whisk cornstarch and cold water.  Add to chili and cook for an additional 5 minutes until thickened up.

6.  Ladle chili into bowls and top with a dollop of greek yogurt and chopped cilantro.


This recipe results in 8 good sized servings.  Enjoy!



One thought on “Cooking Scrapbook – White Chicken Chili

  1. […] White Chicken Chili […]

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