White Chicken Chili Recipe

Well, we took these photos back in MARCH this last year, but it’s actually perfect that we never got around to posting this recipe, because what better time of year to make this yummy soup than FALL, am I right?!

This white chicken chili is the all-time fall comfort food, with lots of good flavor, and a little spicy kick to it. This soup is also special to me, because it’s one of the meals my mom made for us when she came to stay with me after Cal was born. I remember coming home for a little break after a long day of being with Cal at the NICU to a sparkly clean house with dinner on the table - this chili with warm, homemade cornbread and her famous salad, and cream cheese brownies in the oven.

Having her here meant everything to me, and it’s something I’ll never get again. I’m so grateful for all that she taught me, and left here with us, including all her yummy recipes that are basically all I ever make for my own family.

Okay and before I share this yummy recipe (scroll to the bottom to get straight to it), I wanted to share one of my favorite tips when cooking with a rotisserie chicken (or any raw meat, sticky doughs or messy crumbles that require you to use your hands) - DISPOSABLE GLOVES!

I can remember when I told my mom about this little trick and her response - “I’m totally going to start doing that now! You need to share that on your blog! That’s something people would like to know about.” Love her.

I used to haaaaate working with a rotisserie chicken. I hated digging around the bone for the meat and I used to dread anytime I had to use one for cooking (I always use rotisserie chickens when a recipe calls for shredded chicken, i.e., enchiladas, soups, pastas). Since discovering using gloves for cooking, I now don’t mind it at al!

Now, on to the recipe! I love this because it’s one of those crock pot recipes that you throw in early in the day and you don’t really have to worry about again until right before you eat! I won’t lie to you and say that it’s super healthy, but I also don’t think it’s the worst recipe out there for you. It’s hearty and warm and delicious and WORTH IT. Trust us.

There are two ways to make this. Option one is if you’re making it for dinner and want it to be ready right away. Still super easy. Option two is if you want to throw it in the crockpot earlier in the day and have it ready at dinner time. That’s what I’ve always done to make this. Recipe is below. Enjoy!

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White Chicken Chili

Author: Salty Blondes

prep time: cook time: total time:

ingredients:

• 2 lbs. boneless, skinless chicken
• 1 medium onion, chopped
• 1 1/2 tsp. garlic powder or 2 cloves
• 2 tsp. oil
• 3 cans white beans, rinsed and drained
• 1 can chicken broth
• 2, 4oz. cans chopped green chilies
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. oregano
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 2 cups sour cream
• 1 cup heavy whipping cream

instructions:

How to cook White Chicken Chili

1. Option 1: Saute chicken, onion and garlic in the oil.  Add beans, broth, chilies and spices.  Bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat.  Add sour cream and whipping cream. 
2. Option 2 (the easier way): Add chicken, onion, garlic, beans, chillies and spices to crock pot. Cook on low for 6-8 hours. Stir in sour cream and whipping cream before serving and allow to heat through for 30 minutes.

Protein Pancakes

When it comes to breakfast, I choose sweet over savory every time. Like, if I’m going out for breakfast I’m almost always struggling to choose between the pancakes, french toast, or waffles 🙈. I stuff my face with carbs, butter, and sugary syrup, then all I want to do after is go into a major food coma.

Now, I’m not saying I will, or even want to, change my ways. I enjoy every second of those delicious carbs and I probably will always choose sweet, carby goodness over a veggie omelet. Luckily I don’t go out to breakfast all that often, and when I’m home I’m usually too lazy to make myself a big breakfast in the mornings. I do, however, still love a good pancake, and, fortunately, these protein pancakes are light, pretty healthy, and don’t leave me feeling like I need a nap immediately after I eat them. They’re also SO yummy and really easy to make. All you need is a list of simple, everyday ingredients and a blender!

How cute is my little pancake flipper helper? 😍 There really are no fancy ingredients or directions for this recipe. You mix everything up in the blender, and pour the batter onto a griddle. Scroll down for the recipe. You can easily double, or even half it. They always turn out! P.S. I like to drench the griddle in butter when cooking these. Maybe that’s why they taste so good. Haha.

Author: Salty BlondesPrint Recipe

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Cottage Cheese Protein Pancakes

ingredients

Ingredients

• 3 eggs
• 1 Cup cottage cheese
• 1 teaspoon vanilla
• 2 Tablespoons honey or agave
• 1/2 Cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

instructions

Directions

1. Blend all ingredients up in a blender. Pour 1/4 cup of batter at a time onto a griddle.  Cook and serve warm.

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Vegan Creamy Garlic Red Pepper Zoodles

A vegan recipe (minus the parmesan shavings topping) that’s easy to make and delicious! What more could you ask for? This recipe is a great side dish for dinner or light lunch or snack during the day! So yummy!

To make this recipe even easier, I buy the zoodles already spiralized at Harmon’s (get the big pack!), but the recipe calls for 4 zucchini :) We originally got it from Pinch of Yum!

The first time I made this recipe, the hardest part was peeling the skins off of the 3 roasted red peppers. I realized I hadn’t roasted them long enough because I was worried about burning them. But the second time was much easier! Roast each side under the broiler until they literally have black spots all over each side and they’ll be much easier to peel!

If you DO use the the pre made zoodles, you won’t need to use all of the sauce as the recipe makes too much for the zoodles. Just pour it over until they’re covered :)

Top this delicious dish with salt and pepper and whatever else sounds good! We used parmesan shavings, but goat cheese would be yummy too! If you want to keep it vegan, you could use spiced nuts or basil. The full recipe is below!

Yield: 4Author: Salty BlondesPrint Recipe

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Vegan Creamy Garlic Red Pepper Zoodles

Calories Per Serving: 198

ingredients:

Creamy Roasted Pepper Sauce

• 3 red bell peppers
• 1 cup almond milk (I prefer Almond Breeze Almondmilk Cashewmilk blend because it’s a little creamier than most)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 clove garlic
• 1/4 cup tahini or almond butter for thickening

Zucchini Noodles

• 1 tablespoon olive oil
• 4 zucchini, ends cut off and spiralized or cut into ‘noodles’
• salt to taste

instructions

Directions

1. ROAST THE PEPPERS: Place the bell peppers on a foil lined baking sheet. Turn on the broiler and roast the peppers on the top level, close to the heating element. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool and pull off blackened skins and remove ribs, seeds, and stem.
2. MAKE THE SAUCE: Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth.
3. ZUCCHINI NOODLES: Heat a large skillet over medium high heat. When the skillet is hot, add the olive oil and onion – sauté for a minute or two until the onion is softened but not browned. Add the zucchini noodles to the skillet. Sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, sprinkle with salt and add the sauce and cook just until the sauce is heated. When in doubt, my leaning is to undercook these!
4. SERVE: Adjust the salt to your taste, and serve immediately with any toppings you might like, such as: parsley, Parmesan, goat cheese, truffle oil, that sort of thing.

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