White Chicken Chili

For a different take on chili, whip up this thick and hearty White Chicken Chili.  It's filled with chicken, white beans, and green chilies and has the best southwestern flavor!

WHITE CHICKEN CHILI

I love a good chili, but sometimes you want to stray from the typical beef flavoring and go a little lighter.  In steps White Chicken Chili.  Filled with chunks of chicken breasts, Cannellini beans (white kidney beans), and the flavors of the southwest with green chilies, chili powder, and some hot sauce.  I also went a little rouge and added some corn for a little veggie addition.  Boy, this chili is good!

Perfect during these winter months, this makes a good lunch or dinner with a salad and some crusty bread to sop up all that thick broth.  And can you say game day food?  Winner!

What Ingredients do I need?

• chicken breasts
• low sodium chicken broth
• Cannellini beans
• canned corn
• canned green chilies
• Tabasco sauce
• chili poweder
• onion powder
• cream cheese
• cornstarch

Substitutions and Variations

• use any white bean
• use any hot sauce, or red pepper flakes or cayenne pepper to heat the chili
• use sour cream or yogurt to add creaminess instead of cream cheese
• add hominy or mexicorn to the chili
• use rotisserie or saved shredded chicken instead of cooking the breasts
• use chicken thighs instead of breasts

Kitchen Tips and Notes

• To save time use already cooked shredded chicken or buy a rotisserie chicken and shred it.
• thickeners:  equal parts cornstarch and water added to boiling liquid.  You can also thicken using potato starch or flour slurry.
• This soup freezes well for up to 3 months
• Double the recipe for a large crowd
• Can be converted to a crock pot or Instant Pot - add the cream cheese in the last stages of cooking.

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White Chicken Chili

serves 4

4 boneless skinless chicken breasts
2 cups low sodium chicken broth
1 14 oz can Cannellini beans, drained and rinsed
1 14 oz can corn, drained
1 4 oz can green chiles 
1 teaspoon Tabasco Sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
4 oz cream cheese room temperature
1 tablespoon corn starch
1 tablespoon water

Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot.  Bring to a boil, then reduce to medium low, cover and simmer for 15-20 minutes or until cooked through and tender.

Remove chicken breasts from pot to a cutting board and shred.   Place shredded chicken back in the pot with the chicken broth.

Add beans, corn, green chilies, Tabasco sauce, chili powder, onion powder, salt and stir to combine.  Cut the cream cheese in to cubes and add to the soup stirring occasionally until melted.  Cover and simmer for 10 minutes.

To thicken the soup, stir together corn starch and water and add to chili.  Raise the heat to high and boil for 5 minutes until desired thickness.  

Italian Turkey Sausage Subs

Hearty sub sandwiches get a pop of flavor from the Italian turkey sausage.  They are and topped with gooey cheese are hard to resist!

Italian Turkey Sausage Subs

Let's talk lunch.  I love a good sandwich during lunchtime.  It's a staple in our house and this particular sandwich is meaty and hearty, with flavors that pop in your mouth.  Filled with Italian turkey sausage for a lighter calorie count these sandwiches also sneak in some veggies as well.  Onion and bell pepper lend nutrients, fiber, and flavor to the dish.  Seasonings like Italian seasoning mix, garlic, balsamic vinegar, and red pepper flakes give this sandwich that quintessential Italian flavor.  

Perfect for a weekend lunch, light dinner, game day, party or potluck.  These easy to make sandwiches will fill your tummy and warm your soul.

What Ingredients do I need?

• turkey Italian sausage 
• green bell pepper
• yellow onion
• garlic
• can fire-roasted diced tomatoes
• Italian seasoning
• balsamic vinegar
• red pepper flakes
• French-style sub rolls
• mozzarella cheese, shredded

Substitutions and Variations

• Use hot or sweet Italian sausage
• cook in a slow cooker for 2 hours on high - adding to the cooker after the meat, onions, and bell pepper is cooked
• cook in a pressure cooker - cook for 4 minutes, rapid pressure release
• double the recipe for a crowd

Kitchen Tips and Notes

• Toast the sub rolls for extra crunch
• remove sausage from casings before cooking if using links
• Make sure to simmer over the lowest flame to ensure the meat stays saucy
• Leave out the red pepper flakes for a kid friendly version
• Add red pepper flakes to satisfy your heat tolerance and liking

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Italian Turkey Sausage Subs

serves 6

1 lb. turkey Italian sausage 
3/4 cup green bell pepper strips
1/2 cup yellow onion, diced
2 cloves garlic, minced
1 14.5 ounce can fire-roasted diced tomatoes, undrained
2 teaspoons Italian seasoning, crushed
2 teaspoons balsamic vinegar
pinch crushed red pepper flakes
6 French-style sub rolls
1/2 cup mozzarella cheese, shredded

In a large skillet cook sausage, bell pepper, onion, and garlic over medium heat until meat is browned; drain off fat.  Add in the tomatoes, Italian seasoning, balsamic vinegar, and red pepper flakes.  Stir to combine.

Cover with a lid and turn the fire down to low.  Simmer covered for 20 minutes.  Toast sub rolls if desired.  Fill with meat filling and top with shredded mozzarella cheese.

Dark Chocolate Chai Banana Muffins

Sinful dark chocolate and the heady flavors of a chai latte are wrapped up in one heck of a banana muffin!

Dark Chocolate Chai Banana Muffins

Perfect for a cold winter morning or a weekend brunch.  These muffins are filled with dark chocolate chunks, the wonderful flavors of allspice, cinnamon, cloves, ginger, and a hint of vanilla, that make a wonderful chai spice, and lets not forget the banana that gives these muffins a sweet base.  Perfectly sinful with coffee or tea or even as an afternoon snack. 

During quarantine I've been baking a lot.  It's so easy to whip up these muffins on the weekend so we have something that's grab and go for our workday breakfast.  This recipe makes 6 perfect muffins.  For more, just double the recipe.  

What Ingredients do I need?

• 1 overripe banana
• egg
• milk
• canola oil or vegetable oil
• flour
• sugar
• baking powder
• salt
• chocolate chunks, chopped from a dark chocolate bar or purchased
• Vanilla Chai Spice  - (see Substitutions for other chai alternatives)

Substitutions and Variations

• Make mini muffins instead of regular sized muffins
• Double the recipe for 12 muffins
• Use liquid chai flavoring instead of a spice mix
• Make your own chai spice mix (see below in Kitchen Tips and  Notes)
• Add some mini chocolate chips
• Add some chopped pecans or walnuts for crunch 
• Substitute your favorite sweetener for the sugar
• Use yogurt instead of milk
• Use butter instead of canola oil
• Use 1/2 the amount of flour with whole wheat or white whole wheat flour.

Kitchen Tips and Notes

• Cooking time for mini muffins:   12-14 minutes
• Make your own chai spice blend:  1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamon, and 1/4 teaspoon all-spice.
• Muffins freeze well.  Wrap each one individually in cling wrap and freeze up to 3 months.
• Do not overmix your muffin batter. Overmixing causes your muffins to come out flat and tough

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Dark Chocolate Chai Banana Muffins


Yield:  6 - 8 regular muffins

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1 Tablespoon chai spice mix
1/3 cup dark chocolate chunks

Preheat oven to 400 degrees.  Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil.  Mix together using a rubber spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and chai spice mix.  Stir just until combined.  Do not over mix.  Fold in the dark chocolate chunks, leaving a few back to place on the tops of the muffins.

Using a cookie scoop, add batter to the individual muffin tins.  Add the remaining chocolate chunks on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the muffin tin.  Serve warm or at room temperature.