20 Minute White Bean Chicken Chili

Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

Over the weekend, I saw a lot of Christmas in July sales and it kind of freaked me out for a minute!  I feel like the summer just started, but if I think about it, my daughter is going to be starting her second year of preschool in about 6 weeks, which means fall is just around the corner and then it’s Halloween and Thanksgiving and Christmas!  If there is one thing you need to know about me, it is that I don’t like the cold. And living in Utah, we get some cold winter days.  I’m definitely not ready for it to be cold any time soon.  Give me 90 degree weather and a pool and I will be one happy camper.

However, I do love me some good soup, which is why I like to have it year round.  It’s such an easy meal to prepare because you can often throw in a bunch of ingredients and–voila!–you have soup.  Some soups, like my Crock Pot Minestrone Soup or Homemade Chicken Noodle, are super yummy, but take a little longer to cook and sometimes there just isn’t time.  But this white bean chicken chili recipe is perfect for those days when you don’t have a lot of time to cook and need something quick and filling.  Not to mention the fact that it only takes about 20 minutes from start to finish, and you’ve definitely got a winner here!
Here’s what you’ll need to make it:

Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

Start with your chicken.  You can either cook some chicken and then shred it, get a rotisserie and cut it up into pieces, or use a can of cooked chicken (I like the Kirkland brand).  I generally just use whatever I happen to have on hand.

After you’re chicken is prepped, put it in a large pot.  Add the beans, chicken broth, green chilies and corn.  The amount of chicken broth you add is completely up to you.  If you like thicker chili, or don’t need it to serve as many people, then use 2 cups.  If you like thinner chili, or need to serve more people, use 4 cups.  It won’t affect the flavor, just the amount you end up with.

Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

Next, measure the onion powder, garlic powder, salt, cumin, oregano, black pepper and cayenne pepper into a small bowl and mix together.  Put it in the pot with the above ingredients.

Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

Turn the heat onto medium high and let it all heat though.  When it begins to boil, turn down the heat and slowly add the half and half.  Return to medium high heat and allow the soup to heat through again.  Serve immediately.

Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

White Bean Chicken Chili
serves 6-8

Ingredients: 

  • 1 12.5-oz can of cooked chicken (I like Kirkland brand) or 1 lb chicken, cooked and shredded
  • 2 15-oz cans Great Northern beans, drained and rinsed
  • 1-2 cans chicken broth (between 2-4 cups)
  • 1-2 cans green chilies (depending on how hot you like your chili)
  • 1 15-oz can corn, drained
  • 1 Tbsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp salt 
  • 1 tsp cumin 
  • 1 tsp oregano
  • 1/2 tsp black pepper 
  • 1 tsp cayenne pepper 
  • 1 pint half & half 

Directions:

  1. Cook and shred chicken if you are not using canned chicken.  
  2. Add chicken, beans, chicken broth, green chilies and corn into a large pot. The amount of chicken broth you use is up to you, depending on if you want thicker or thinner chili.
  3. Measure onion powder, garlic powder, salt, cumin, oregano, black pepper and cayenne pepper into a small bowl.  Mix together and then put into pot with other ingredients.
  4. Heat all ingredients together over medium high heat.
  5. Add half and half and heat again until heated through.
  6. Serve immediately.
  7. Store in air tight container and refrigerate for up to 1 week.

Broccoli Cheese Potato Soup

Broccoli Cheese Potato Soup--Made with fresh ingredients and so good!

When I was doing my meal planning this week, I was happy to see that I had all the ingredients needed to make a family favorite for dinner: Broccoli Cheese Potato Soup.  However, when I went to make it, I realized that while I had everything I needed, it wasn’t necessarily in the most convenient form: baby carrots instead of pre-shredded, frozen broccoli instead of fresh (I forgot to pull it out to thaw) and some potatoes that were starting to go bad.  So the prep time for this meal took a little longer than planned.  When my husband called to give me the heads up that he was on his way home from work, he asked what we were having and was excited when I told him.  This is a soup that my family cannot get enough of and we rarely have leftovers because everyone just keeps going back for more.

So let’s get started:
Start by prepping your ingredients.  Chop the vegetables.  Cut the potatoes into approximately 1-inch cubes, shred the carrots (if you don’t have pre-shredded), chop the onion and mince the garlic.  For the broccoli, chop it into tiny florets (cut off as much stem as you can so the pieces are smaller).

Broccoli Cheese Potato Soup--Made with fresh ingredients and so good!

Add your broth to a pot and throw in the onions/onion salt, broccoli, carrots, garlic/garlic salt and bay leaf.  Simmer on medium, covered for about 15-20 minutes, or until the veggies are tender.

While the veggies are cooking, start the potatoes boiling in a large pot.  Drain the water when they are cooked through but not too soft.

Once the broth/veggies and potatoes are done, pour the broth/veggies into the pot with the potatoes.  Make sure to remove the bay leaf.  Slowly stir in the half and half (you can also use 2% milk or even heavy cream).

Turn the burner onto a low heat, uncovered.  Season with the remaining herbs and spices, adding a little extra or a little less of whatever you like.  Personally, I love the allspice and nutmeg in this soup.  It adds an unexpected richness to the overall flavor without being overwhelming.

Broccoli Cheese Potato Soup--Made with fresh ingredients and so good!

Once the soup has warmed back up, add the cheese in small handfuls and stir until melted.

If the soup is thinner than you like after adding the cheese, you can add a thickening agent.  (I prefer to use Ultra Gel, which is a modified food starch similar to cornstarch, but you can add it to hot or cold liquids without mixing it with water first and it won’t separate.)

Remove from heat and serve.  Garnish with shredded cheese, parsley or any other seasoning you like a little more of.  Enjoy!

Broccoli Cheese Potato Soup--Made with fresh ingredients and so good!

Broccoli Cheese Potato Soup

Ingredients:

  • 4 c. broccoli, chopped
  • 4 c. potatoes, cubed 
  • 4 c. chicken broth
  • 3 c. cheese, shredded
  • 2 c. carrots, shredded
  • 2 tsp. onion salt (or 1/2 c. onion diced)
  • 1/4 tsp. garlic powder (or 2 cloves of garlic minced)
  • 2 c. half and half
  • 1 bay leaf
  • 1/2 tsp. garlic powder
  • 1/4 tsp. allspice
  • 1/4 tsp. nutmeg
  • 1/4 tsp. dried basil
  • 1/8-1/4 tsp. cayenne pepper
  • 1/8-1/4 tsp. salt (varies depending on salt content of broth)
  • 1/4 tsp. ground pepper

Directions:

  1. Chop the vegetables.  Cut the potatoes into approximately 1-inch cubes, shred the carrots (if you don’t have pre-shredded), chop the onion and mince the garlic.  For the broccoli, chop it into tiny florets (cut off as much stem as you can so the pieces are smaller).
  2. Add your broth to a pot and throw in the onions/onion salt, broccoli, carrots, garlic/garlic salt and bay leaf.  Simmer on medium, covered for about 15-20 minutes, or until the veggies are tender.
  3. While the veggies are cooking, start the potatoes boiling in a large pot.  Drain the water when they are cooked through but not too soft.
  4. Once the broth/veggies and potatoes are done, pour the broth/veggies into the pot with the potatoes.  Make sure to remove the bay leaf.  Slowly stir in the half and half (you can also use 2% milk or even heavy cream). 
  5. Turn the burner onto a low heat, uncovered.  Season with the remaining herbs and spices, adding a little extra or a little less of whatever you like.  Personally, I love the allspice and nutmeg in this soup.  It adds an unexpected richness to the overall flavor without being overwhelming.
  6. Once the soup has warmed back up, add the cheese in small handfuls and stir until melted.
  7. If the soup is thinner than you like after adding the cheese, you can add a thickening agent.  (I prefer to use Ultra Gel, which is a modified food starch similar to cornstarch, but you can add it to hot or cold liquids without mixing it with water first and it won’t separate.)
  8. Remove from heat and serve.  Garnish with shredded cheese, parsley or any other seasoning you like a little more of.  Enjoy!

Applesauce Muffins

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!
This post originally appeared on Muddy Little Toes where I was previously a co-contributor.

Mornings at my house probably start out a lot like yours: get the kids up, get dressed, eat breakfast, brush teeth… And I don’t know about you, but I am always looking for ways to simplify my mornings.  One of the best ways I’ve found is to make food ahead of time that is easy to take with you on the go.  Or just trying to make sure you actually get to eat a little something in the midst of your morning craziness.  I can’t count the number of times I’ve hit 10am and I’m starving and starting to get a little hangry when I realize it’s because I’ve been up for 3+ hours without food…

Which is why I’m sharing today’s recipe for applesauce muffins.  These muffins are so yummy!  Not to mention super easy to whip up–they take maybe 10 minutes from start to finish!  They are moist and not overly sweet, which is perfect for mornings or even after school snacks.  My kids love these, especially the cinnamon sugar sprinkled on top, which they always eat first.

The ingredients for these muffins are things that I always have on hand.  Check it out:

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

First, cream your butter and sugar together.  Then add your eggs in, one at a time, until the mixture is fluffy.

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Next, add in your dry ingredients.  I don’t worry about sifting them in or anything special.  Also, notice that there is 1 Tbsp of baking powder.  This might seem like a lot for only 12 muffins, but trust me.  The baking powder will help increase the volume (creating taller muffins) and lighten up the texture.  Your batter will be very thick.

*Here’s a fun little kitchen hack for you: Whenever I make cupcakes or muffins, I use an ice cream scoop.  It helps me get just the right amount of batter into the cups, creates uniform sizes and it’s much less messy.  For these muffins, I fill the scoop to the top and it gives me 12 generously filled muffin tins.

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Put them in the oven for 12-16 minutes or until a toothpick inserted in the center comes out clean and the tops are slightly golden brown.  Let them cool for about 5 minutes.

Meanwhile, melt the butter in a small bowl and mix up the cinnamon sugar in another small bowl.  I sprinkle cinnamon sugar on a lot of different things, so I have mine in a shaker.  While the muffins are still warm, dip the top in the butter and then sprinkle or dip the top in the cinnamon sugar.

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

Applesauce Muffins
(makes 12 muffins)
adapted from here

Ingredients: 

  • 1/2 cup butter, softened
  • 1/2 cup sugar 
  • 2 eggs 
  • 3/4 cups applesauce 
  • 1 3/4 cups flour 
  • 1 Tbsp baking powder 
  • 1 1/2 tsp cinnamon  
  • 1/2 tsp salt

Topping:

  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 2 tsp cinnamon

Directions:

  1. Preheat oven to 350 degrees and line muffin tins.
  2. In a large bowl, cream butter and sugar together.
  3. Beat eggs in until fluffy.
  4. Add applesauce and mix.
  5. Add dry ingredients and mix well.  The batter will be very thick.
  6. Place in muffin tins and bake for 12-16 minutes, or until inserted toothpick comes out clean.
  7. Melt butter.  Combine sugar and cinnamon in small bowl.
  8. While the muffins are still warm, dip the top in melted butter and then in cinnamon sugar mixuture.          
    *Store in an airtight container.
    *You can freeze these but I would recommend waiting to put the butter and cinnamon/sugar on top until after they have thawed out.

    What are your go-to breakfast foods?

    Crock Pot Minestrone Soup

    Crock Pot Minestrone Soup--an easy, delicious soup that is perfect for busy days, sick days or any day!

    It’s been a crappy week or so in my house.  Everyone got sick with this yucky cold, which then turned into acute bronchitis for my husband and I.  Yeah.  Fun stuff, let me tell you.  And when I’m sick, I really hate having to put too much effort into cooking.  So I was relieved when I opened the fridge and found a big plastic container full of one of my favorite soups: Minestrone.  It was leftover from Christmas Day when we had dinner at my in-laws home and we ended up with about half to bring home.

    So today I’m sharing this recipe with you in hopes that you’ll find it as delicious as me and my family do. I wish I could say that I made up this recipe and take all the credit for the yumminess that it is, but I’d be lying and that is generally frowned upon…  The truth is that I found the recipe on Pinterest on a blog called Yummy Healthy Easy who adapted it from another blog (Foodtography).  I have adapted it a little more to suite me and my family.

    I really like this recipe for a few reasons:
    • It is a good no-meat alternative.
    • It’s easy.
    • It’s healthy and filling.
    • It doesn’t heat up my house in the summer months.
    • It uses ingredients that I typically have around my house so I’m not running to the store for something random.
    This soup is so easy to throw together in the crock pot in the morning and you just add a couple more ingredients in during the last 30-40 minutes of cook time.  Get some Rhodes rolls going a few hours before dinner and voila!—you have an entire meal that takes practically no work at all.  Double it for larger groups, or take it to a neighbor.  (It’s also a perfect meal to take to moms who have just had a baby.)
    Now, on to the recipe:

    Crock Pot Minestrone Soup--an easy, delicious soup that is perfect for busy days, sick days or any day!

    First, you’ll need to combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, parmesan cheese rind, salt and pepper.  Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.

    Crock Pot Minestrone Soup--an easy, delicious soup that is perfect for busy days, sick days or any day!

    About 30-40 minutes before it’s done cooking, add the zucchini and spinach.  Cook for 30 minutes.

    Crock Pot Minestrone Soup--an easy, delicious soup that is perfect for busy days, sick days or any day!

    Add cooked pasta and let it cook 10 minutes more.

    *Note: If you used fresh rosemary and/or bay leaves, this is where you would want to take them out.  I generally use dried herbs for my soups, so I just leave them in since they have become soft and part of the soup.
    Ladle into bowls and sprinkle on some shredded parmesan cheese, then salt and pepper to taste.
    It might be an understatement to say that my family loves this soup.  My husband eats it both the day of and as leftovers to take to work the next day.  Both my 3.5 year old and my 16 month old ask for seconds every time.  It rarely lasts more than a couple of days in our house.  That makes it a winner in my book!

    Crock Pot Minestrone Soup--an easy, delicious soup that is perfect for busy days, sick days or any day!

    CROCK POT MINESTRONE SOUP
    Ingredients:

    • 1/2 onion, chopped (I use about 1 Tbsp onion salt)
    • 1 cup carrots, chopped (about 3 large carrots, or 12 baby carrots)
    • 1 celery stalk, chopped
    • 2 garlic cloves, minced (or ½ tsp garlic powder)
    • 1 (28 oz) can petite-diced tomatoes
    • 1 (15 oz) can white beans, drained and rinsed (I found these under the name Great Northern beans)
    • 3 cups chicken broth
    • 1 fresh rosemary sprig (or 1/2 tsp dried)
    • 1 bay leaves (or 1/2 tsp dried) 
    • 2 Tbsp fresh basil, chopped (or 1 1/2 tsp dried)
    • 1/4 cup fresh Italian parsley leaves, chopped (or 3/4 tsp dried) 
    • 1 tsp salt
    •  1/2 tsp pepper 
    • 1 medium, zucchini, chopped
    • 2 cups chopped fresh or frozen (defrosted) spinach
    • 1-2 cups small pasta, like ditalini or elbows, cooked al dente
    • Extra parmesan cheese for serving on top
    Directions:
    1.  In a crock pot, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, salt and pepper.  Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
    2. 30-40 minutes before the soup is done cooking, add zucchini and spinach.  Cover and cook 30 minutes.
    3. Add cooked pasta, cook 10 minutes more.
    4. Remove bay leaves and rosemary sprig.  Ladle soup into bowls and top with shredded parmesan cheese.  Salt and pepper to taste.  ENJOY!