At The Culinary Haven, we pride ourselves on delivering exceptional recipes that not only tantalize your taste buds but also elevate your culinary experience. Today, we present our take on the beloved Skinnyish Dish White Chicken Chili—a gastronomic masterpiece that promises a symphony of flavors in every spoonful.
I bet you’re wondering, “Hey, is every dish going to be bean-centric from now on?” Fear not, my friend! Thanks to the new WW Freestyle program giving beans a zero-point status, I’ve hopped on the bean bandwagon for about half a year now. It’s like discovering a whole new culinary universe, folks! While it might not be a thrilling revelation for everyone, it’s been a game-changer for me. Picture this: I’m relishing a scrumptious chili, beans and all, and I’m downright obsessed. Who would’ve thought? Certainly not the me from a year ago, probably wrinkling my nose and saying, “Nope, not for me.” It’s a small victory, breaking my own food barriers. I’m typically unwavering about my dislikes, a bit stubborn, to be honest. While I’ve embraced beans, don’t fret—I still stand my ground on mushrooms. Yep, some things never change!
What’s been up in our world this week? Well, I’ve been in an epic battle with a stubborn cold. It just won’t take the hint and leave. I’ve been guzzling water like it’s my job and practically surviving on a daily intake of 300 Cara Cara oranges to show this cold who’s boss. I’ve managed to keep it at bay, but it’s lingering just enough to be a nuisance. And then, Eric caught this tiny but tenacious cold, and we all know the drama that unfolds when a man gets a cold. It’s like he’s on the verge of apocalypse, folks. Prayers are appreciated, although he’s totally fine. (He really is!)
Chili has become a daily staple on our menu. It’s not just because we adore chili, especially when under the weather, but this particular recipe packs so much flavor that even with a stubborn cold, we can still taste every delicious bite. Dealing with a cold is annoying enough, but not being able to taste anything? That’s just cruel. It also makes my job challenging. Womp womp… No new recipes from me this week; can’t really whip up something new when the taste buds are on strike. Oh well, this cold will be history soon!
Now, onto a more exciting note from the past week—I went LIVE on Instagram with the fantastic Amy from Beautifully Broken Journey. She’s not just a fellow blogger but an incredibly inspiring woman, and I genuinely enjoy her company. You should check out her blog, seriously. I usually shy away from going live because, let’s be real, I feel more in my element behind the camera. Surprisingly, it turned out to be a blast. We chatted about our weight loss journeys, shared tips and tricks, and connected with so many people! I was a bit apprehensive about it, but stepping out of my comfort zone was totally worth it. It’s essential to challenge ourselves, right? I might even do it again sometime, with better lighting, of course. If you happened to catch it and cringed at the bad lighting, my apologies! (haha!) I’ll keep you posted on the next one!
Anyway, enough talk. Let’s get in the kitchen because I’m hungry and you’re going to be hungry after you see this.
Throw some spices together. You’ll need 2 tsp cumin, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp chili powder, 1 tsp kosher salt, 1 tsp pepper, 1 tsp Lawry’s Seasoned Salt, and 1/4 tsp cayenne pepper. More or less depending on your level of spice preference. I prefer a bit more especially with this cold I’ve got, but 1/4 tsp is a perfect balance of heat to me!
Throw a couple pounds of raw chicken breast in a slow cooker.
Add 2 cans of Great Northern Beans, 2 cans diced mild green chiles, 1 and 1/2 cups frozen corn, and the spices!
Then add 1 3/4 cups chicken broth. (low sodium if it’s available!)
Stir it up, cover it, set it to low, and forget about it for several hours! Go to work, go get your hair done, clean your house, take your kids to soccer practice, whatever ya want! Dinner will be ready later! We’ve got it covered.
I just throw it in a bowl and quickly shred with two forks. You can also use a mixer!
Add it back into the slow cooker and stir in with everything else.
Grab 4 ounces of light cream cheese.
Throw it in the slow cooker and also pour a half cup of half and half with it. Stir it up. Pop the cover back on and set your slow cooker to high and cook for another 30 minutes. D
aaaaaand then it’s done. White Chicken Chili for Prez.
and it’s delicious. (squeeze some lime on it to make it even beeetttaaa)
so stupid good.
You can even take this White Chicken Chili to the next level by adding tortilla strips, shredded cheese, cilantro, green onions, but you surely don’t have to. It’s delicious by itself.