White bean chicken chili

If you’re hungry for a tummy pleasing, spicy and healthy dish that’s easy to prepare with very little clean up, you can’t go wrong with White chicken chili.

Not only can you make this dish quickly because it requires very few ingredients, but you’ll also impress your friends and family with your culinary skills because it’s so yummy!

In about 30 minutes you can have a warm, satisfying and nutritious homemade meal on the table. Tender fresh chicken and flavorful beans add lots of healthy protein while a combination of herbs and spices makes it super tasty.

Served with a variety of toppings, this lighter twist on a south-of-the-border favorite is sure to please even your pickiest eaters. And it’s so hardy it fills you up without filling you out!

Grab a pen and paper to make your shopping list, because here’s what you’ll need.


1-2 Bone-in or boneless, skinless chicken breast
3 cans of great northern white beans
2 cups chicken broth (store bought or homemade)
1 tablespoon butter (or olive oil)
3 cloves of garlic, minced
1 medium yellow onion, chopped
1 4 ounce can of diced green chilies
1 teaspoons of ground cumin
1 teaspoon of dried oregano
1/2 teaspoon of cayenne pepper (add more if you dare)
1 teaspoon salt (or to your taste)


1. Place chicken breast in a cooking pot with just enough water to cover. Add a little salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 15-20 minutes. (For quicker chili, cook the chicken the night before and save the broth to use in your chili too.)

2. Meanwhile, in a large cooking pot, saute onions in butter or olive oil on medium heat until soft, about 3-4 minutes.

3. Dice garlic and add to pot. Sauté for 1 minute (don’t burn).

4. Stir in green chilis.

5. Mix in cumin, oregano, salt and cayenne pepper.

6. Add 2 cups chicken broth

7. Drain, rinse and add beans to pot. Let simmer.

8. Remove cooked chicken from pot and shred with hands or fork. Add to pot.

9. Heat ingredients through. (If you prefer a thicker chili add a little flour or cornstarch.)

10. Ladle into a deep bowl or mug. Serve with your favorite corn chips and toppings.

Serves 4-5

Serving suggestions

Top with shredded pepper jack cheese, jalapenos, diced tomatoes, salsa, fresh chopped parsley, cilantro or green onions.

Serve with lime corn chips, jalapeno crackers or Cuban bread.

You can enjoy this tasty chili immediately after it’s prepared or let the ingredients marinate overnight for more intense flavor. It also can be frozen in freezer bags or containers for up to one month. Just thaw, heat and serve.

Garlic heaven – A garlic, chicken, Rosemary, and mushroom dish

I would like to share a recipe that I created with you. I love making this dish for my family. It is fairly simple to create and I have been told by all those who have eaten it, that it is delicious! This is the kind of meal that you can cook any time of the year.

The ingredients are simple, affordable, obtainable, and harmonize well together to create something special.

You will find that I have utilized ways of trimming the fat in this recipe for health reasons. I also do not cook or eat much meat but I do enjoy this meal. My husband really loves this dish and I love making him happy. He actually can not wait to come home from work to eat it when he knows that I will be serving it that evening for dinner!

If you are a garlic lover, get ready to be transported to Garlic Heaven, your house will soon be swept away with an intoxicating aroma.

Ingredients needed

Four chicken breasts (trimmed of excess fat) 30 to 40 peeled garlic cloves (keep whole, do not dice or cut)
1 package of white mushrooms, washed, drained, and sliced
1 cup of flour
24 ounces of low sodium chicken stock
2 tablespoons of virgin olive oil
2 tablespoons of Can’t Believe It’s Not Butter Light
5 tablespoons of rosemary (preferably fresh)
4 bay leaves
1 1/4 cup of white wine
Sea salt and black pepper (to taste)
1 box of thin spaghetti
Parmesan cheese (to taste)


1. Heat the margarine and olive oil in a deep skillet.

2. Flour the chicken breasts.

3. Place chicken in skillet. Lightly brown each side.

4. Season the chicken breasts with rosemary, sea salt, and black pepper when you turn to brown on each side.

5. Remove chicken and set aside.

6. Add garlic cloves and mushrooms. Saute ingredients until medium brown.

7. Add white wine, chicken stock, bay leaves, and the rest of the rosemary. Now, return chicken breasts to the pan.

8. Cover the skillet and simmer for 35 minutes.

To serve:

1. Remove bay leaves and discard.

2. Remove chicken from skillet and place on serving plate. Make sure to use a slotted spoon to top with whole garlic cloves and mushrooms. Add some juice from the skillet.

3. Pour the remaining juice and ingredients from the skillet onto freshly cooked drained thin spaghetti and serve with a sprinkling of grated Parmesan cheese.


Sauce Spread Dips

1 fresh, ripe mango
2 Lebanese cucumbers
2 green onions
1 capsicum red or yellow
1 red hot chilli
corinaner leaves or Vietnamese (hot) mint
mint leaves
balsamic vinegar

This is a really simple recipe:
chop up the mango
peel and chop the cukies
chop the onions
seed and chop the capsicum and chilli
chop up the herbs
mix it all together and then sprinkle some balsamic on top

Mango salsa goes great with barbecued anything. It’s got to be a summer staple.