Posted in soup, Warm the Soul, Yumminess

Soup’s On! Creamy White Chicken Chili

Creamy White Chicken Chili

The weather has turned on us here in my part of Southern California. The nighttime temperatures have dipped below freezing and in response I have been making soup. Tonight, it was a White Chicken Chili. Oh man, was it delish. Hope you enjoy it, too. And by the way, this will work very well in your crock pot, too.

Creamy White Chicken Chili


• 1 pound boneless, skinless chicken breasts
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 15.5-ounce cans white beans
• 1 15.5-ounce corn
• 24 ounces chicken broth
• 2 4-ounce cans green chilies (mild, medium, or hot)
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon black pepper
• 4 ounces cream cheese (I used reduced fat)
• ¼ cup half-and-half (I used fat-free)

1. Place all ingredients except cream cheese and half-and-half in soup pot.
2. Bring to boil, then reduce heat. Simmer for about 30 minutes, until flavors mingle and chicken in done.
3. Remove chicken from pot and shred. Return to pot.
4. Add the cream cheese and half-and-half.
5. Heat on low until cream cheese melt and incorporates into soup, about 15 minutes.
6. Serve with your favorite chili toppings.

Note: If using the crock pot just dump in all the ingredients except cream cheese and half-and-half. Cook on low for 6-8 hours. Shred chicken, return to pot. Turn on high. Add cream cheese and half-and-half. Cook until cheese melts and is incorporated into soup, about 15 minutes. Enjoy!

If you’re doing Weight Watchers like I am, the new Freestyle program makes this recipe 3 SmartPoints for 1 1/2 cups of soup. It’s so delicious and satisfying. I have now lost 17.2 pounds eating well.

Good soup is one of the prime ingredients of good living.
Louis P. De Gouy


Posted in eating well, soup, Warm the Soul

Ahhh. . . Soup’s On

“But since soup mainly involves tossing everything in a pot and waiting, it’s one of my better dishes.” ― Suzanne Collins, The Hunger Games

The signal to begin the rush has sounded. With Halloween behind us, the holidays are in sight. Posts of things we are thankful for have started hitting individual’s Facebook pages, and winter wonderlands have sprung up where the garden centers used to be. Ready, set, go! Let the busyness begin.

Perfect time to get the crock pot out and have something simmering for those days when activities and the demands of the season overwhelm us.  A pot full of deliciousness wafting its aroma all the way to the front door will be the perfect Welcome Home after a hectic day. Couple it with some good bread and a sigh just might occur.

This recipe is from my daughter, Genevieve. You won’t need your crock pot for this one because you can have it on the table in thirty minutes if you like. But there is something to be said for a soup that has been allowed to mingle for a few hours. So, either way, it will be a warm finish to your day.

Italian White Bean

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper. Seeded and diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 pound Italian seasoned turkey sausage
  • 3 cans Cannoli beans, drained
  • 1 can diced tomatoes, drained
  • 6 cups chicken stock
  • 1 teaspoon oregano

In Dutch oven, sauté onion, red pepper, and carrot 5 minutes. Add garlic and cook 1 minute. Add in turkey sausage and cook until no longer pink. Add chicken stock, white beans, tomatoes, and oregano. Simmer for 15 minutes.

This delicious soup is one of those recipes you can alter to what’s in your pantry. Try one of the following ideas. If you come up with other ideas, please don’t keep them a secret. Be sure to share.

Additional ideas—

Substitute ham for sausage. Omit the tomatoes and oregano. Add 1 teaspoon thyme.

Substitute chicken breast for sausage. Add a spoonful of pesto to each bowl when serving.

Omit sausage. Replace chicken stock with vegetable stock. Add 1-2 tablespoons of Italian seasoning.

This recipe along with a couple of other soup recipes for Creamy Potato and Roasted Tomato plus my sister’s flatbread recipe can be found in the food column, Corner Bistro, of this month’s issue of Broken But Priceless: The Magazine. I have the privilege of being the food columnist for this beautiful online magazine that brings information and encouragement to those who live with chronic illness and their caregivers. Take a peek, and pass it along to others. I learn something new from each issue.