Monday, October 12, 2015

Today we had record temperatures at 84 degrees.  Isn't it October 12th?  Did Mother Nature not get the memo?  Get Mother some Prozac, Valium, something!!

I long for Fall.  Cooler days, crisp nights, beef stew on the stove.  Well, if she won't cooperate, we will have Fall without her.

The colors in my yard and desert canyon behind the house are full of yellow, red, and orange hues. As I sit out on the deck taking in the glory of the sunset, I am basking in the 79 degrees and finishing off the last of the White Chicken Chili.  Maybe Ms. Nature needs a nudge.  Fall lovers unite - light your pumpkin candles, collect some Autumn leaves for your table and put a pot of somethin', somethin' on the stove.

I love to cook a big pot of somethin' on Sunday afternoon that we can feed off of all week long. There is nothing better on Monday night than to come home to dinner all ready to be warmed up and put on the table.  Easy..peasy!

This great recipe is adapted from a Weight Watchers recipe.  It is super delish and healthy too.  It has a 7 pointsplus value.

So cook up something good and hearty and put ol' Mother Nature on notice.  IT'S FALL..GET WITH THE PROGRAM!!  Enjoy.

eat. love. live well.


White Chicken Chili


  • 1 Tablespoon extra virgin olive oil
  • 1 1/2 cups of chopped onion
  • 4 medium Hatch peppers (roasted, peeled, seeded & chopped) (If you can't get Hatch you could use poblanos and add a couple of serranos for heat)
  • 1 Tablespoon garlic (chopped)
  • 1 Tablespoon chili powder
  • 2 teaspoons salt
  • 1 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 3 cups chicken broth (low sodium)
  • 2 lbs. uncooked skinless boneless chicken breasts
  • 45 oz. cannellini beans (rinsed)
  • 1/3 cup salsa verde
  • 2 Tablespoon fresh lime juice
  • 1/3 cup chopped cilantro


In your dutch oven or soup pot, saute the onions and peppers until tender, but not brown.  Add garlic, chili powder, salt, cumin, coriander and oregano.  Cook for 1 to 2 minutes until fragrant.

Add the chicken broth, chicken and beans to the pot and bring to a boil.  Reduce heat to medium-low and simmer until chicken is cooked, 15 to 20 minutes.

 Remove chicken breast from pot and cool.  Once cooled, shred the chicken with two forks.

Ladle 2 1/2 cups of the bean mixture into the blender.  Puree and return to the pot.  This step is to preference, you can puree more or less depending on the texture that you prefer in the chili.

Return the chicken to the pot and stir in the salsa, cilantro, and lime juice.  Rewarm on medium heat.

 Serve with extra lime and cilantro and watch your family ask for seconds.  Yum!

Favorite things - find them here:

Dutch Oven      Bamboo Spoons     Pasta Bowls

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  1. I love your post and I am with you "Fall lovers unite"! I will send some of our crisp cool weather to you (wink wink) xoxo

  2. Nice! Sounds yum! Will be making this for a hot hearty meal after climbing and hiking this weekend. Thanks for sharing! MG



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