White Chicken Chili

White chicken chili… yum, yum, yum! I’ve been making this chili for a couple of years and it continues to be a crowd pleaser. It’s a pretty simple recipe with no cream soups – just chicken stock and cream cheese to make it creamy.

I made this yesterday because the cold and wet day had me craving something warm – it did the trick! And as I sit here eating the leftovers for lunch, I’m again warm and cozy and enjoying this yummy chili.

White Chicken Chili

White Chicken Chili

1 tbsp olive oil
1 large sweet onion, chopped
1 tsp minced garlic
3 cups shredded chicken (2-3 chicken breasts, boiled or about half a rotisserie or boiled chicken)
1 tbsp ground cumin
1 tsp chili powder
1/4 tsp paprika
4 14.5-oz cans of white beans, drained (I use a combo of Great Northern, Navy and Cannellini)
4 to 5 cups chicken stock (depends on how much broth you like)
1 4-oz can green chilies
4 ozs cream cheese
Salt and pepper to taste

Fresh cilantro
Sour cream

1.) Sauté onion and garlic in olive oil until translucent. Add shredded chicken, cumin and chili powder and sauté for 1 to 2 minutes.
2.) Add chicken stock, beans and green chilies. Stir.
3.) Bring to a boil and then reduce heat to low. Simmer for about 30 minutes.
4.) Soften cream cheese by microwaving it for 30 seconds. Add a few spoonfuls of the broth and stir with a fork until creamy. Repeat by adding more broth and stirring a few more times until cream cheese has turned to a sauce. Add to chili and stir well to fully incorporate. Salt and pepper to taste.
5.) Serve topped with cilantro, Fritos and sour cream.

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White Chicken Chili4

White Chicken Chili5

White Chicken Chili6

Mexican Shrimp with Cilantro Lime Rice

Last night for dinner, I wanted to try something new with shrimp.  My go-to with shrimp is pasta or scampi, but I was wanting my weekly Mexican fix.  What to do, what to do…  So I decided on  shrimp with Mexican seasoning, sautéed with black beans, corn, salsa, lime juice and cilantro. I served it on top of copy-cat Chipotle cilantro lime rice. If I haven’t mentioned before, I LOVE Chipotle – one of my favorite places to eat. Good quality food, reasonable prices, and right across the street from my office makes it good and dangerous. But I digress.

This meal qualifies for the 30-minute designation, so it’s definitely weeknight worthy.  Since shrimp takes such a short time to defrost, I try to keep some in the freezer and it’s always good for a last minute dinner.  All three of my boys finished their plates with this one so it was a dinner success! Hope you enjoy!

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Mexican Shrimp with Black Bean and Corn Salsa

2-3 tbsp olive oil
1 tbsp minced garlic
1 lb shrimp (make it easy – buy it peeled and deveined!)
1/4 tsp each – cumin, chili powder, paprika
Salt and pepper
1/2 cup fresh salsa (I used Publix deli brand)
1 14.5-oz can black beans, drained
1 14.5-oz can corn, drained (or 2 ears fresh corn)
Juice of 1 lime
1/4 cup cilantro, chopped

1.) Heat olive oil in large skillet over medium-high heat. Add garlic, saute for 1 minute. Add shrimp to skillet and sprinkle, cumin, chili powder, paprika, salt and pepper over it.
2.) Saute shrimp for about 5 minutes, or until shrimp is pink,  stirring well to incorporate all the spices.
3.) Add salsa, black beans, corn, lime juice and cilantro. Continue to cook until heated thoroughly. Remove from heat.

Mexican shrimp 1 Mexican shrimp 2

Cilantro Lime Rice

1 1/2 cup water
1 cup jasmine rice
1 tbsp olive oil
3/4 tsp salt
Zest of 1 lime
Juice of 1 lime
1/4 cup cilantro, chopped

1.) Heat water, salt and olive oil until boiling. Add rice, reduce heat and cover. Cook over low for 15 minutes. Remove from heat.
2.) Stir in lime zest, lime juice and cilantro.

Cilantro lime rice ingredients Cilantro lime rice

Chicken, Corn and Caramelized Onion Quesadillas

These quesadillas were a last minute back-up plan that turned into a major success! My original plan for dinner was to make grilled chicken to go with the Guacamole Rice I’ve been craving, but the rain made me re-think using the grill.  And by the way, whoever came up with the concept of Guacamole Rice is a genius!  So I opted for quesadillas, using boiled chicken and veggies that were going to go bad in the fridge (my husband was so proud!!)  The sweetness of the corn and the caramelized onion really made this dish!


Chicken, Corn and Caramelized Onion Quesadillas

3 sweet onions, julienned
1 tbsp olive oil
3 tbsp butter
1/4 tsp salt
1 chicken breast
2 ears corn, kernels cut off the cob
1/4 cup fresh cilantro, chopped
2 tbsp fresh salsa (I use Publix deli salsa)
Juice from half a lime
1/2 tsp garlic powder
2 tsp cumin
1/2 tsp paprika
Salt and pepper
Butter for cooking quesadillas
6 soft taco sized flour tortillas
2 cups shredded Mexican blend cheese

1.) Bring water in a pot to a boil and add chicken breast, boil for about 20 minutes or until cooked through.  Shred chicken with a fork and knife.
2.) Meanwhile, heat olive oil and butter in a sauce pan over medium-low heat; add onions and salt. Cook for 20 to 25 minutes, or until it starts to get a golden hue.  Stir frequently to ensure onions don’t stick to bottom.
3.) Place corn in a small sauce pan and fill with water. Boil for about 4 to 5 minutes and then drain water.
4.) Combine together shredded chicken, caramelized onions, corn, cilantro, salsa, lime, garlic powder, cumin and paprika. Salt and pepper to taste.
5.) Heat 1 tsp of butter in a non-stick skillet. Place tortilla in skillet, add cheese to one half and add the chicken/corn/onion mixture. Cook until tortilla is browned.

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Guacamole Rice

4 servings of white rice prepared (I use Jasmine)
2 ripe avocados, cubed
1/2 of a medium sweet onion, chopped fine
1/3 cup fresh cilantro, chopped
1/3 cup fresh salsa
Juice of 1 lime
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper

Mix all ingredients together and serve!

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Original Guacamole Rice recipe

And this is what made the meal possible….

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