White Chicken Chili: My soup de jour


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into small cubes
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 can (4 ounces) diced green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper, to taste
  • Sour cream, shredded Monterey Jack cheese, and sliced green onions, for garnish


  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the chicken to the pot and cook until browned, stirring occasionally, about 5 minutes.
  3. Add the onion and garlic to the pot and cook until softened, stirring occasionally, about 5 minutes.
  4. Stir in the white beans, green chilies, cumin, oregano, chili powder, and cayenne pepper.
  5. Pour in the chicken broth and bring the mixture to a boil.
  6. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally.
  7. Stir in the cilantro and season with salt and black pepper to taste.
  8. Serve hot with a dollop of sour cream, shredded Monterey Jack cheese, and sliced green onions on top.

Note: plain greek yogurt can be substituted for sour cream!

Why I love White Chicken Chili

I absolutely love making white chicken chili on a lazy weekend afternoon. Not only is it a hearty and delicious meal, but it also keeps very well for leftovers throughout the week. I especially love that this recipe is cooked entirely on the stovetop, making it a quick and easy meal to prepare.

One thing I’ve learned through making this recipe over the years is that plain Greek yogurt makes for a great substitution for sour cream. Not only is it a healthier option, but it also adds a nice tanginess to the dish. I often find myself using Greek yogurt in place of sour cream in many of my favorite recipes.

What I love most about this white chicken chili recipe is how versatile it is. You can easily adjust the spice level to your liking by adding more or less of the cumin, chili powder, and cayenne pepper. And if you’re feeling adventurous, you can even experiment with different types of beans or add in some corn or diced tomatoes for some extra flavor and texture. Trust me, this recipe is a crowd-pleaser that everyone will love!


All about Chili:

  1. “Regional Chili Styles Across America” –
  2. “The Best Chili Toppings to Make Your Bowl of Chili Even Better” –
  3. “White Chicken Chili Recipe” –

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Smashed Potatos: no more instant taters!


  • 2 pounds of potatoes (preferably Russet or Yukon Gold)
  • 1/2 cup of milk
  • 1/4 cup of unsalted butter
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper


  1. Peel the potatoes and cut them into quarters.
  2. Place the potatoes in a large pot and cover them with cold water.
  3. Add a teaspoon of salt to the water and bring it to a boil over high heat.
  4. Reduce the heat to medium-low and simmer the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
  5. Drain the potatoes and return them to the pot.
  6. Add the butter and use a potato masher or a fork to mash the potatoes until they are mostly smooth.
  7. Pour in the milk and continue to mash until the potatoes are creamy and free of lumps.
  8. Season with salt and black pepper, to taste.

Note: If you want creamier mashed potatoes, you can add more milk or even a dollop of sour cream or cream cheese. You can also add herbs like chives or parsley for extra flavor.

A treatise on mashed potatoes

Mashed potatoes are absolutely great, but it seems like most people just make them boring or use instant mixes, which just doesn’t cut it for me. There’s something about homemade mashed potatoes that just hits different, you know? Plus, it’s such a classic and versatile side dish that can be served with almost any meal.

When I make mashed potatoes at home, I always start by using real potatoes – none of that instant stuff for me. I prefer using Yukon gold potatoes, which are buttery and have a creamy texture when mashed. I peel and chop them into even pieces so they cook evenly, then boil them until they’re tender but not mushy.

Once the potatoes are cooked, I drain them and add some butter and milk to get the right consistency. I like my mashed potatoes to be creamy and smooth, but not too runny. This is where you can get creative and add other ingredients to taste. Sometimes I’ll throw in some chopped chives or green onions for a pop of flavor, or even some roasted garlic for a more savory taste.

Overall, homemade mashed potatoes are a classic and delicious side dish that everyone should know how to make. It’s all about using real potatoes and adding your own unique twist to them to make them your own. So ditch the instant mixes and give homemade mashed potatoes a try – you won’t regret it!


Some further reading by the experts:

  1. “Garlic Mashed Potatoes Recipe” from Food Network:
  2. “Loaded Mashed Potato Casserole” from Delish:
  3. “Creamy Parmesan Mashed Potatoes” from Bon Appétit:

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