This morning's breakfast was a slice of Ezekiel with egg beaters and tabasco. A honeycrisp apple completed the meal.

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?


  1. Thanks for the recipe- I've made white chili before using one of the seasoning packets from the grocery, blah. Yours sounds much better!!

  2. This looks awesome, I will be trying it!


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