Hello!!! Catching up from Monday-small step is to get back into my routine of 520am wake-up/Bible reading and journaling/30 minutes of yoga before work starts. I was out of my routine last week due to being under the weather but this week I am back into it! Going well so far and I have been doing this since April successfully so I need to keep on with it.
For my fall recipe I am going to share my white chicken chili…it’s delicious-but don’t take my word for it-I won my office chili cookoff 3 years in a row, only covid/remote work hit then obviously no more contests-but my family still loves it!
1 lb chicken breast chopped
1 lb bacon cut up
1 yellow onion diced
3 cloves minced garlic
3 jalapeño peppers, seeds removed and diced
1 can corn drained
1 can white beans drained and rinsed
1 can petite diced tomatoes not drained
1 teaspoon cumin
1 teaspoon oregeno
1 teaspoon smoked paprika
2 teaspoons chili powder
Salt and pepper to your liking
1.5 cups chicken stock
1 brick of 8oz cream cheese
-cook the pound of chopped bacon in a big soap pot until crispy, remove from pan but allow the bacon grease to remain in the pan
-add onion, chicken and jalapeños to the bacon grease. Add all spices and salt and pepper. Cook until onions are translucent
-add chicken stock, corn, tomatoes and beans and simmer uncovered for 30 minutes
-remove from heat and add in the cream cheese, stirring to combine
I serve this with shredded cheddar, sour cream, guacamole and crushed Doritos on top!!