I dropped the kids off at school and picked my mom up at her hotel and went over to Nordstrom in Escondido. I always forget why I don't go to that mall (since it's close to me) until I get there.
Not a whole lot going on over there except Nordstrom. I did manage to find two pairs of reasonably priced boots! Yeah me!
We ate lunch at Nordstrom Cafe and I ordered a half tuna sandwich with a cup of tomato soup with a salad with the dressing on the side. It was yummy but I was still hungry...
There just so happened to be a Sees Candy nearby. Behold milk chocolate molasses chips and the free sample....not sure what it was. :)
We picked up the kids from school and came home and hung out for awhile. I decided to make my White Chicken Chili and cornbread for dinner.
Simmering in the pot:
The finished product topped off with cilantro and chopped white onion:
I love this chili! So rich, filling and comforting!!!!! Happiness in a bowl!!!!! The entire pot of chili is gone.... I guess no one liked it. :) I had a glass of wine will cooking it and another glass of wine while eating it. Supreme happiness.
White Chicken Chili
1 T. olive oil
1 cup diced onion
1 yellow bell pepper, diced
1 T. minced fresh jalapeno
1 ½ tsp. ground cumin
1-14oz. can cream-style corn
1-7 oz. can diced green chilies
1 cup chicken broth
1 cup heavy whipping cream
1-15oz can S&W Premium white beans, rinsed and drained (or any small white bean or navy bean)
2 cups shredded cooked chicken
Salt and pepper to taste
1 ½ cups shredded Jalapeno Jack cheese (or white cheddar cheese/jack cheese), divided use
In a large pot heat oil over medium high heat. Cook onion, yellow pepper and jalapeno for 3 or 4 minutes or until softened. Add cumin, corn, green chilies, broth and cream. Bring to a boil, stirring occasionally.
Lower heat and stir in beans and simmer, covered, stirring occasionally to blend flavors, about 10 minutes. Stir in chicken and season with salt and pepper. Heat a minute or two to warm chicken. Stir in 1 cup cheese, stirring until melted. Serve immediately with remaining ½ cup cheese sprinkled on top.
You can do this ahead but put the chicken in when reheating.
An easy way to cook the chicken: put 2 or 3 chicken breasts with bone & skin in a casserole dish, cover with plastic wrap, poke a few holes and heat for 7-8 minutes per pound. When juices run clear, it’s done. Let the chicken cool a little to handle, and then shred away! Enjoy!
My official Weight Watchers "weigh in" is tomorrow. Yeah....it ain't gonna be that great....but that's what next week is for right?