Tickled Ink

Tickled Ink


White Chicken Chili

RecipesEmily Johnson

Between two toddlers and work, dinner time is a bit hectic at our house. If I do not go shopping on Sunday and plan out our meals, our weekly dinners begin to look like pizza, take-out, fast food, or spaghetti. This is fine every once in a while, but eating out can start to put a dint in your wallet, and about 2 extra pounds of weight on your thighs (if you are me) a week that are not necessary. Or, instead of eating out, I would just head to the grocery store mid-week with both toddlers who would grab everything on the shelves, fight with each other, and throw fits (causing glances and sometimes glares from other grocery shoppers). At this point I am rushed to get out of the grocery store, and by the time I arrive home I realize that the meals are missing an important ingredient that usually makes the meal taste decent. Also, I look like a FRAZZLED MOM at the grocery store if I do not plan my meals. Which I am sure that I look like a lot with a 2 and 3 year old, and have for the past 2 years, but... believe it or not,  I do like to TRY my best NOT to look like this in public. And yes, I am failing miserably at this. Daily. Long story short, I learned quickly (or maybe not as quickly as I should have) that I need to be more of a planner when it comes to our weekly meals. So, I decided to add the "recipe of the week" portion to my blog, for other busy folks out there can get some easy recipes to try, too.

The recipe of the week to try is White Chicken Chili. I made this last week, and it is VERY easy, and VERY good. Plus, you can have leftovers for a couple of days (depending on how much you eat for a meal). This is a perfect meal for a Fall or Winter night. And for a busy mom (or just busy person that doesn't love slaving in the kitchen).

Yield: 4-6 servings

Prep: 20 minutes Cook: 30 minutes


• 1 Rotisserie Chicken, skin removed and shredded (or 4 baked chicken breasts shredded, the rotisserie is for those who literally do not have time to bake a chicken before making their dinner, which was me last week)

• 2 (14.5 oz) cans of white beans

• 2 garlic cloves

• 1 onion

• 1 poblano pepper (you can add more than one, and different peppers as well, depending on how hot you like it)

• 1 1/2 teaspoons of ground coriander

• 1 teaspoon on chili powder

• 2 tablespoons of salsa (optional)

• dash of cayenne pepper (optional)

• 4 cups low-sodium chicken broth

• 1 tablespoon cumin

•  kosher salt and ground pepper to taste (I put a lot of pepper)

• chopped cilantro

• lime juice (about 2 limes)

• tortilla chips, and sour cream (optional)


Shred the chicken, and drain and rinse the beans. Saute the pepper, onions, and garlic (after chopping/mincing them), until they are soft. This is about five minutes. Add cumin, coriander, cayenne papper, salt, pepper and stir for about a minute. Add the chicken stock and lime juice. Add the beans. Simmer for about 20 minutes. Add the chicken and cilantro. Let it simmer until heated through. Serve with crushed tortilla chips and sour cream. Easy peasy.

I changed the recipe a little, but you can also find the recipe here. Enjoy!